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Buttermilk Roasted Turkey Breast

Updated: Nov 19, 2022

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. You can use this method for whole turkeys as well. Double up on the ingredients.

I recommend an organic turkey 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

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.

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.

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.

Porcini cider gravy recipe is listed separately.


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