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+ servings

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. 
Course Main Dish
Cuisine Southern
Prep Time 10 hours
Cook Time 1 hour 30 minutes
Total Time 11 hours 30 minutes
Servings 8
Author Christin Mahrlig


  • 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,