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Buttermilk Brined Roast Turkey Breast

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Level: Easy

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Description

Buttermilk brine makes this roast turkey breast juicy and flavorful. Turkey breast is great to make for smaller parties; but with such a short roasting time you may want to make a couple of these over a whole turkey, which takes most of the day in the oven.

Ingredients

  • FOR THE ROAST TURKEY BREAST:
  • 7 pounds Whole Turkey Breast, Bone In
  • ½ whole Large Onion, Large Dice
  • 2 whole Carrots, Cut In About 1 1/2 Inch Pieces
  • 1 whole Parsnip, Cut In About 1 1/2 Inch Pieces
  • 2 cups Chicken Stock
  • Olive Oil, For Drizzling Over The Breast
  • FOR THE BUTTERMILK BRINE:
  • 1 cup Water
  • 2-½ Tablespoons Kosher Salt
  • ½ cups Brown Sugar
  • 2 whole Bay Leaves
  • 1 Tablespoon Mustard Seeds
  • ½ Tablespoons Black Peppercorns
  • 3 cloves Garlic, Smashed
  • 20 sprigs Fresh Thyme
  • 6 leaves Fresh Sage, Large Leaves; If The Leaves Are Small Use About 10
  • 1-½ cup Ice Cubes
  • 4 cups Buttermilk

Preparation

For the roast turkey breast:

1. If the turkey breast has the back attached, remove the back. Keep the back or any remaining turkey pieces for the stock pot, to make gravy.
2. Stand a 6 quart zip top bag or a brining bag in a large dish. Pour the brine (recipe below) into the bottom of the bag. Put the turkey, breast side down into the brine and close the bag. Refrigerate 4 to 6 hours. Do not over marinate.
3. When the turkey has finished brining lay the onions, carrots and parsnip in the bottom of a shallow roasting pan.
4. Remove the turkey from the brine. Place the turkey on top of the vegetables. Pat the turkey dry with some paper towels.
5. Drizzle and rub olive oil over the skin. The turkey is completely seasoned from the brine so there is no need for further seasoning. Allow the turkey to sit at room temperature for 30 to 40 minutes.
6. Meanwhile, preheat the oven to 375 F in a convection oven, or 400 F in a conventional oven.
7. Roast the turkey for 1 hour. Then add 2 cups of the stock to the bottom of the roasting pan and rotate the roasting pan for even cooking.
8. Roast for 20 to 40 minutes longer or until an instant read thermometer stuck into the thickest part of the breast reads 160 F.
9. Remove the turkey from the oven. Cover with aluminum foil, and allow to rest about 20 minutes before carving.

For the buttermilk brine:

1. Combine the water, kosher salt, brown sugar, bay leaves, mustard seeds, and black peppercorns in a small saucepan. Cook over medium heat, until the salt and sugar are dissolved.
2. Remove the pan from the heat. Pour the liquid into a container and add the garlic, thyme, sage and ice. Put the container into the refrigerator to cool completely.
3. In a large bowl, add the completely cooled brine to the buttermilk. Mix to combine then proceed with the turkey brining recipe above.

Double or triple this recipe for a whole turkey. The rule of thumb is about 1 cup of brine per pound of turkey and 1 hour of brining time per pound of turkey. Though I prefer 45 minutes of brining time per pound of turkey because I find it less salty.

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