Buttermilk-Brined Turkey Breast

Total Time:
15 hr 50 min
15 min
14 hr
1 hr 35 min

1 (2 1/2 to 3-pound) bone-in turkey breast

  • 1 (2 1/2 to 3-pound) turkey breast, bone-in
  • 3 cups buttermilk
  • 1/2 cup hot sauce (recommended: Crystal)
  • 2 tablespoons kosher salt
  • 1 tablespoon dried basil
  • 1 tablespoon granulated garlic
  • 1 tablespoon fresh cracked black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground white pepper
  • 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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    This recipe is featured in:

    Top Turkeys for Thanksgiving