Buttermilk Marinated Turkey Breast cooks up tender and moist and is great for when you don’t need to cook a whole turkey. It cooks much quicker than a whole turkey and an easy gravy can be made form the pan drippings.
This turkey breast is wonderful for a Thanksgiving dinner but also works well for a family dinner.
Buttermilk Marinade
The turkey breast marinates in buttermilk for a good 8 to 12 hours. The longer, the better. This was the first time I had made a turkey breast marinated in buttermilk, but it won’t be my last. I marinate chicken in buttermilk all the time, so it makes sense that it would work great for a turkey. And it does. The buttermilk brine helps the turkey stay wonderfully tender and juicy.
If your turkey is frozen, defrost it first in the refrigerator. It will take 24 hours for every 4 to 5 pounds of turkey. Then add it to the buttermilk marinade. I also add some kosher salt, Tabasco sauce, and garlic powder for flavor. The amount of Tabasco sauce isn’t enough to make it spicy, but it does give it a little flavor kick.
Type of Turkey To Use
I use a bone-in turkey breast but a buttermilk marinade works well with a boneless turkey breast so you could use a boneless one instead. Look for a turkey that is 5 to 7 pounds.
Use the drippings to make an easy gravy to serve it with.
Give this recpe a try and I think you’ll find that Buttermilk Marinated Turkey Breast takes the moisture, juiciness, and flavor to a whole new level.
Have an Instant Pot? This Instant Pot Turkey is worth a try!
Leftovers? Try One Of These Recipes
- Turkey Salad
- Turkey Corn Chowder
- Leftover Turkey Jambalaya
- Creamy Leftover Turkey Wild Rice Soup
- Turkey Tertazzini
Great Sides To Go With This Recipe
- Duke’s Mayonnaise Mashed Potatoes
- Sausage Stuffing
- Southern Cornbread Dressing
- Cheesy Green Bean Casserole
- Crock Pot Sweet Potato Casserole
Buttermilk Marinated Turkey Breast
Ingredients
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon Tabasco sauce
- 1 teaspoon garlic powder
- 1 bone-in turkey breast (about 6 to 7 pounds)
- 2 tablespoons butter, melted
- salt and pepper
- 1 cup chicken broth
- 2 celery stalks,, cut in 2-inch pieces
- 2 carrots,, cut in 2 inch pieces
- 1 onion,, coarsely chopped
- 2 tablespoons chopped fresh parsley
Gravy
- 1 cup chicken broth, may not need all of it
- 3 tablespoons flour
Instructions
- Combine buttermilk, salt, Tabasco sauce, and garlic powder in a large ziptop bag. Add turkey. If you can’t get the bag sealed, set it inside a bowl in case it spills or leaks. Refrigerate for 8 to 12 hours.
- Discard marinade and pat turkey dry with paper towels. Set on a roasting rack set inside a roasting pan.
- Pour melted butter all over turkey and season generously with salt and pepper.
- Pour chicken broth into bottom of pan and add celery, carrots, onion, and parsley
- Preheat oven to 350 degrees.
- Roast in oven for about 1 1/2 hours or until internal temperature measure 165 degrees. Let rest 20 minutes before slicing.
- To make gravy, Strain drippings into a 2 cup measuring cup. Add chicken broth if needed to make 2 cups. Add drippings to a medium saucepan. Add flour and whisk in. Place over medium-high heat and bring to a simmer, whisking continuously. Cook and whisk another minute or two or until thickened,
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve Buttermilk Turkey Breast With:
Duke’s Mayonnaise Mashed Potatoes
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Can this be grilled?
Making this now… should it be covered?
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What temperature do you roast this turkey breast?
Sorry about that! It is 350 degrees.
Why apologize, as you stated what temp to set the oven for…