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Buttermilk Marinated Turkey Breast

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.

Buttermilk Marinated Turkey Breast


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.

Buttermilk Marinated Turkey Breast


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.

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.

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!

Buttermilk Marinated Turkey Breast

Buttermilk Marinated Turkey Breast

Buttermilk Marinated Turkey Breast

Buttermilk Marinated Turkey Breast cooks up so tender and moist and is great for when you don't need to cook a whole turkey. 
PREP: 10 hours
COOK: 1 hour 30 minutes
TOTAL: 11 hours 30 minutes


  • 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


  • 1 cup chicken broth, may not need all of it
  • 3 tablespoons flour


  • 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,
Author: Christin Mahrlig
Course: Main Dish
Cuisine: Southern

Want to Save This Recipe?

Serve Buttermilk Turkey Breast With:

Dukes Mayonnaise Mashed Potatoes. Mayonnaise makes these mashed potatoes super creamy and delicious!

Duke’s Mayonnaise Mashed Potatoes

Sausage Stuffing-ground sausage, onion, celery, sage, and cream of chicken soup make this a fabulously flavored side dish for Thanksgiving.

Sausage Stuffing

Disclosure: This post may contain affiliate links.


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