Buttermilk-Brined Turkey Breast Recipe

Buttermilk-Brined Turkey Breast Recipe | Guy Fieri

Buttermilk-Brined Turkey Breast

• Level: Easy
• Yield: 1 (2 1/2 to 3-pound) bone-in turkey breast
• Total Time: 15 hr 50 min
• Prep Time: 15 min
• Inactive Time: 14 hr
• Cook Time: 1 hr 35 min

Ingredients

• 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

Instructions

1. Place all the ingredients in a large re-sealable plastic bag. Set the bag inside a bowl to prevent any spills, then refrigerate for 12 to 24 hours.
2. Set the oven to 325 degrees F.
3. Take the turkey breast out of the brine, drain thoroughly, and pat dry with paper towels.
4. Position the turkey breast, skin-side up, on a baking sheet equipped with a wire rack. Roast in the oven for 1 hour 15 minutes. Increase the oven temperature to 400 degrees F and continue cooking for another 10 to 15 minutes, or until the internal temperature reaches 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil, and let rest for 10 minutes.
5. While the turkey rests, preheat the grill to medium heat and generously oil the grates with vegetable oil.
6. After resting, remove the meat from the bone and slice into 3/8-inch thick pieces. Place the slices on the grill and cook for 1 to 2 minutes per side, just until grill marks appear.
7. Remove from the grill. Serve as a main course or use in a Po' Boy sandwich.