Buttermilk Roasted Turkey Breast ~ Cremini Cider Gravy

Turkey Brined in buttermilk yields a moist juicy flavorful turkey. Basting it with melted butter or ghee creates a dark golden crispy skin. Roasting a breast is an easy way to enjoy this holiday tradition.

I recommend an organic turkey breast as some poultry is is injected with antibiotics and hormones, that can effect our long term health. It also yields a more tender and better tasting bird.

Season: All seasons

Prep time:20 minutes

Inactive cook time:6 hours/overnight

Cook time: approx. 2 hours

Serves 6

4lb. Turkey breast, with bone (Organic)

2 cups buttermilk

1 yellow or white onion, sliced thin

2-3 tsp. sea salt

fresh ground pepper

2 bay leaves

small bunch of fresh thyme

4 sprigs rosemary

6 sage leaves

2 garlic cloves, smashed

3 tbsp. melted butter or olive oil

1 navel orange, thick slices

1 cup apple cider, stock, or water

Turkey Method ~

Salt the turkey generously. In a large freezer bag or bowl add turkey breast. Pour buttermilk over it. Add onions, bay leaves, and garlic. Store in refrigerator overnight.

One hour before placing the turkey in oven, take out of refrigerator. Sit turkey on a rack, so the buttermilk can drain off. Wipe off any buttermilk left behind, to ensure a crispy skin. On the rack, place turkey in shallow roast pan. Underneath the bird, place orange slices and some of the herbs.

Cremini Cider Gravy

1 box of organic chicken broth, or vegetable

1 lb cremini mushrooms, or other, sliced

4 fresh thyme leaves

1 shallot, minced

2 cloves garlic, chopped

1 tsp. sea salt

pinch of fresh ground pepper

1 tbsp. chopped rosemary, and sage

1 cup apple cider

1 tbsp. olive oil

1/2 lemon, juiced

1-2 tbsp. arrowroot, mixed with cool water to make a slurry

drippings from the turkey, if making.

Preheat oven to 350.

With a brush, rub some melted butter or oil on the breast. Add cider, stock or water to the bottom of the pan. This will create moisture and nice drippings for the gravy.

Add more liquid as needed. You do not want the pan to dry out. After 30 minutes of cooking , baste with more butter. Add more liquid if needed.

The last 30 minutes of cooking raise the temperature to 400, and baste with remaining butter. Let Turkey sit for 10 minutes before slicing.

Cremini Cider Gravy

Saute the mushrooms, garlic, and shallots in olive oil, on medium heat. Season with salt and pepper. Lay thyme leaves on top to infuse the mushrooms. Saute until tender, about 5-7 minutes. Place mushrooms in magic bullet, or processor. Pulse until mushrooms are pureed. Set aside.

In a medium size pot add the chicken broth and heat to a simmer. Add apple cider. Season with salt and pepper. Add cremini mushroom mixture. Add chopped herbs. Add lemon juice. Taste for seasoning. Add arrowroot mixture and stir to combine. Simmer stock for 15-20 minutes. If using, add dripping from the turkey to the gravy.

Cooks Note: Rely on the final temperature. Turkey is done when thermometer reads 160. It will continue to cook a bit when you let it rest. Having a meat thermometer takes the guess work out. I recommend investing in one.