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.
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.
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!
- 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,
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