Recipe courtesy of Guy Fieri
Buttermilk-Brined Turkey Breast
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- Level: Easy
- Total: 15 hr 50 min
- Prep: 15 min
- Inactive: 14 hr
- Cook: 1 hr 35 min
- Yield: 1 (2 1/2 to 3-pound) bone-in turkey breast
- Level: Easy
- Total: 15 hr 50 min
- Prep: 15 min
- Inactive: 14 hr
- Cook: 1 hr 35 min
- Yield: 1 (2 1/2 to 3-pound) bone-in turkey breast
Ingredients
Directions
- Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate for 12 to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey breast from the brine, drain well and pat dry with paper towels.
- Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
- Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop.
- Remove from the grill. Use in a Po' Boy or as main course.
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