If you’ve ever dreamt of serving a turkey that’s bursting with flavor and unbelievably tender, your search ends here. This buttermilk brined turkey breast is the culinary secret you’ve been waiting for. With a simple, yet potent brine crafted from creamy buttermilk, aromatic herbs, and savory spices, this recipe ensures every single bite is infused with a rich, complex taste and unparalleled juiciness. It’s the ideal centerpiece for your Thanksgiving feast, Christmas dinner, or any special family gathering. Once you experience the transformative power of a buttermilk brine, you might find yourself questioning how you ever roasted poultry without it.

The Ultimate Buttermilk Brined Turkey Breast: Your Secret to a Perfectly Juicy Holiday Meal

For many, the thought of roasting a whole turkey can be daunting, especially when planning for smaller holiday meals or more intimate gatherings. A whole bird often means excessive leftovers, a significant amount of oven space consumed, and a longer, more involved cooking process. This is precisely where a buttermilk brined turkey breast becomes an absolute game-changer. It delivers all the big, bold flavor and impressive tenderness of a full-sized turkey, but in a more manageable portion. This streamlined approach allows you to create a memorable holiday meal without the stress or the need for extensive culinary experience.

Why Buttermilk Brining Transforms Your Turkey

Brining is more than just a culinary trend; it’s a time-honored technique that profoundly transforms poultry. The magic lies in the interaction between the salt and the meat. Salt, in a process called osmosis, penetrates the turkey, seasoning it from the inside out and helping the muscle fibers retain moisture. But when you introduce buttermilk into the equation, something truly special happens. Buttermilk’s natural acidity, combined with its calcium content, acts as a tenderizer, gently breaking down tough protein strands without denaturing them as harshly as stronger acids might. This results in turkey meat that is not only incredibly flavorful but also remarkably moist, succulent, and effortlessly easy to carve. Many seasoned cooks consider buttermilk the best turkey marinade for achieving both superior texture and unforgettable taste.

One of the most visually appealing benefits of using buttermilk is the stunning golden, crispy skin it helps produce during roasting. The natural sugars present in buttermilk caramelize beautifully under the oven’s heat, creating that coveted picture-perfect, bronzed exterior without requiring any extra effort or special techniques. And the best part? The entire process, from preparing the brine to roasting the turkey, is surprisingly straightforward. All you need are a few common pantry staples, a large container, and a sturdy brining bag to pull off a show-stopping holiday meat that will earn rave reviews and leave you with minimal cleanup.

Table of Contents

Why We Love Buttermilk Brined Turkey

Choosing a turkey breast, especially when enhanced by a buttermilk brine, offers several compelling advantages, making it a fantastic choice for any occasion:

• Less Waste for Smaller Families: A full-sized turkey often yields far too much food for smaller households, resulting in an abundance of leftovers that might go uneaten. By brining and roasting a smaller turkey breast, you can still indulge in all the beloved classic holiday flavors without the worry of excess food or unnecessary waste. It’s the perfect solution for intimate gatherings.
• Maximizes Oven Space: Traditional whole turkeys demand considerable oven real estate, often making it challenging to bake side dishes simultaneously. A smaller, brined turkey breast cooks faster and allows you to optimize your oven space. This means you can comfortably prepare your favorite casseroles, savory stuffing, or delightful desserts alongside your turkey, ensuring everything comes out hot and ready at the same time.
• A Budget-Friendly Option: Holiday turkey prices, particularly for larger birds, can be quite steep. Opting for a smaller, more affordable cut like a turkey breast and elevating it with this buttermilk turkey brine allows you to enjoy a supremely flavorful, tender turkey dinner without overspending. It’s a smart and delicious way to serve an impressive meal while keeping your grocery costs well within budget.

Ingredient Notes and Expert Substitutions

The quality of your ingredients plays a crucial role in the success of your buttermilk brined turkey. Here’s a closer look at what you’ll need and important considerations:

• Seasonings: The herbs and spices in our brine are carefully selected to infuse deep, aromatic flavors beyond just saltiness. We recommend a blend of basil, coriander seeds, black peppercorns, mustard seeds, and crushed garlic. Don’t hesitate to use whole herbs or lightly crush whole spices; since the brine is discarded, you don’t need to worry about finely chopping them. Feel free to customize this blend with your favorite herbs and spices, such as rosemary, thyme, sage, or a hint of bay leaf, to match your personal preference.
• Buttermilk: For this recipe, buttermilk is not merely an option; it’s a core component. We strongly advise against substitutions like adding vinegar or lemon juice to regular milk. While these mixtures might mimic buttermilk’s tang, they lack the unique proteins and natural enzymes in true buttermilk that are essential for tenderizing the turkey and achieving that signature golden crust. You can use either 2% milk fat or non-fat buttermilk without significantly altering the results.
• Salt: While various types of salt can be used, Kosher salt is our preferred choice for several reasons. Firstly, its larger crystal size makes it easier to handle and ensures a more consistent sodium level compared to finer salts. Secondly, it often comes in larger boxes, ensuring you always have enough on hand. If you opt for sea salt or table salt, which are denser, remember to adjust the quantity. For this recipe, use 1 cup of sea salt or table salt as a direct substitution for ¾ cup of Kosher salt.

This recipe is perfectly scaled for a turkey breast weighing approximately 6-7 pounds. If you’re planning to brine a whole turkey, please refer to our recipe tips below for guidance on how to adjust the brine quantity!

Delicious Turkey Brine Variations

While our classic buttermilk brine delivers exceptional results, don’t be afraid to experiment with these exciting variations to create a unique flavor profile for your holiday bird:

• Classic Herb Infusion: Elevate the aromatic notes by adding fresh herbs like fragrant rosemary, delicate thyme, earthy sage, and vibrant parsley to your buttermilk brine. Whole garlic cloves, bright lemon zest, and additional black peppercorns can further deepen the flavor complexity, offering a truly traditional and comforting taste.
• Southern Cajun Kick: For those who love a bit of heat and bold flavor, transform your turkey into a spicy delight. Incorporate generous amounts of Cajun seasoning, smoky paprika, a pinch of cayenne pepper, and a splash of your favorite hot sauce into the buttermilk brine. This fiery version pairs exquisitely with classic Southern sides like cornbread stuffing and roasted sweet potatoes.
• Bright Citrus Roast: Infuse your turkey with a refreshing, zesty character by adding fresh orange and lemon slices directly into the brine mixture. The citrus notes will brighten the overall flavor of the meat. This variation complements honey-glazed carrots, cranberry sauce, and a light green salad beautifully for a well-balanced and vibrant holiday meal.
• Smoky Wood-Fired Turkey: If you’re a fan of smoked meats, this buttermilk brine provides an incredible foundation. After brining, smoke your turkey breast using hickory or applewood chips for a deep, rich, and slightly sweet smokiness. The tangy buttermilk complements the smoky flavors perfectly, creating an unforgettable experience.
• Bold Garlic & Black Pepper: For a robust and savory profile, simply increase the quantities of crushed garlic and black peppercorns in the brine. This intensely flavored variation is a crowd-pleaser and pairs wonderfully with creamy mashed potatoes and a rich, homemade gravy.
• Maple Sage Delight: Introduce a touch of sweetness and earthiness by adding a few tablespoons of pure maple syrup and a generous handful of fresh sage leaves to your brine. This creates a cozy, autumnal flavor that’s perfect for fall celebrations.
• Mediterranean Zest: For a fresh, vibrant twist, add dried oregano, a splash of white wine, and some sun-dried tomato paste to the buttermilk brine. This unexpected combination offers a savory, herbaceous flavor with a subtle tang.

Essential Equipment for Perfect Brining

Having the right tools will make the brining and roasting process smooth and enjoyable. Here’s what you’ll need:

• Large saucepan: For preparing the initial spiced water mixture.
• Heavy-duty brining bag: Approximately 4 gallons in capacity is ideal for a turkey breast. This helps contain the brine and prevents leaks.
• Tall stock pot or food-grade bucket: About 12 quarts or larger, to hold the brining bag and turkey, ensuring the meat remains fully submerged.
• Basting brush: For applying melted butter or pan juices during roasting.
• Instant-read meat thermometer: Crucial for accurately checking the internal temperature of your turkey to ensure it’s cooked safely and perfectly.
• Roasting pan with a rack: A sturdy pan with a rack allows air to circulate around the turkey, promoting even cooking and crispy skin.

How to Make Buttermilk Turkey Brine & Roast to Perfection

Follow these detailed steps to achieve a perfectly brined and roasted turkey breast that will impress everyone at your table:

1. Prepare the Brine (Start Early!): In a large saucepan, combine the kosher salt, dried basil, coriander seeds, black peppercorns, yellow mustard seeds, crushed garlic, and bay leaves with 4 cups of water. Bring this mixture to a boil over high heat, stirring occasionally until the salt is completely dissolved. Once dissolved, remove the saucepan from the heat and allow the mixture to cool completely to room temperature. This step is critical; never add warm brine to cold poultry. Brining typically takes at least 24 hours, plus a few hours for the brine to cool, so plan your time accordingly.
2. Brine the Turkey: Once the spiced water mixture has cooled, pour it into a large pot or bowl and stir in the 1 gallon of buttermilk. Rinse your turkey breast thoroughly with cold water, pat it lightly dry, and then carefully place it into a large, heavy-duty brine bag. Slowly pour the entire buttermilk brine mixture into the bag, ensuring the turkey breast is fully submerged. Seal the bag tightly, pressing out as much air as possible. Place the sealed bag into a large, tall stockpot or a similar container to support it and catch any potential leaks. Refrigerate the brining turkey breast for 24 to 36 hours, turning the bag occasionally to ensure even flavor absorption.

3. Rinse and Air Dry Thoroughly: After the brining period, remove the turkey breast from the brine bag. Rinse the turkey thoroughly under cold running water to wash off any excess salt and surface seasonings. This prevents the final product from being overly salty. Pat the turkey breast extremely dry with paper towels. Then, and this is a crucial step for crispy skin, let it stand uncovered at room temperature to air dry for at least 15-30 minutes. Any residual moisture will hinder the skin from becoming that perfectly crisp, deep golden hallmark of a well-roasted bird.
4. Preheat Oven & Prep for Roasting: Preheat your oven to 325ºF (160ºC). While the oven preheats, brush the entire skin of the air-dried turkey breast generously with 2 tablespoons of melted butter. This helps promote a beautiful golden-brown crust and adds a layer of richness. Place the turkey breast, skin-side up, in a sturdy roasting pan, ideally on a roasting rack to allow for even heat circulation around all sides.

5. Roast to Golden Perfection: Place the roasting pan with the turkey breast into the preheated oven. Roast at 325ºF (160ºC) for approximately 15 minutes per pound. Cooking times can vary, so the most reliable way to ensure doneness is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the breast, ensuring it doesn’t touch any bone. Continue roasting until the internal temperature reaches 165ºF (74ºC). The skin should be beautifully golden brown and crispy.
6. Allow to Rest Before Carving: Once the turkey breast reaches the target internal temperature, remove it from the oven and transfer it to a clean serving platter or a sturdy carving board. Tent it loosely with aluminum foil. It is absolutely essential to let the poultry rest for at least 25-30 minutes before you begin slicing. This resting period allows the muscle fibers to relax and reabsorb the flavorful juices, ensuring the meat remains incredibly moist and tender. If you cut into it too soon, those precious juices will simply run out, leaving you with a drier result.

Serving Suggestions for Your Brined Turkey

This buttermilk brined turkey breast, with its tender, juicy meat and subtle tangy, herby flavor, is incredibly versatile and pairs beautifully with a wide array of classic holiday sides and comforting dishes. It’s truly the perfect centerpiece for any meal, complementing both savory and sweet accompaniments.

• Classic Holiday Pairings: For a traditional holiday spread, serve your exquisite turkey breast with creamy, fluffy mashed potatoes, rich homemade turkey gravy, and your favorite savory stuffing. Add a vibrant touch with sides like roasted Brussels sprouts, sweet honey-glazed carrots, or a comforting green bean casserole to complete the festive plate.
• Southern Comfort Favorites: If you’re leaning towards a Southern-inspired feast, pair your succulent turkey with cornbread dressing, a decadent sweet potato casserole topped with pecans or marshmallows, and a generous portion of ultra-creamy mac and cheese for a truly hearty and satisfying meal.
• Fresh and Light Accompaniments: For lighter and more refreshing options, consider serving your turkey alongside a bright fruit salad in jello, roasted butternut squash with a sprinkle of cinnamon, or a crisp citrusy arugula salad to beautifully balance the richness of the turkey.
• Creative Leftover Ideas: Don’t let any of this delicious turkey go to waste! Slice the leftovers for incredible turkey sandwiches with cranberry sauce and stuffing the next day. You can also shred the meat for comforting turkey and rice soup, or even get creative with turkey tacos or quesadillas for a fun post-holiday meal.

No matter how you choose to serve it, this buttermilk brined turkey breast recipe promises to be the undisputed star of your table, delivering incredible flavor and succulence in every single bite!

Buttermilk Brined Turkey FAQs

Other Delicious Poultry Recipes to Try

If you’re looking for more ways to enjoy succulent white meat, explore these fantastic recipes:

• Cast Iron Skillet Chicken Breast Recipe
• Cheese Stuffed Chicken Breast
• Cajun Turkey Brine
• Instant Pot Hawaiian Chicken

If you tried this ultimate buttermilk brined turkey breast recipe or any other recipe on our website, please consider leaving a 🌟 star rating and let us know how it went in the 📝 comments section below. We love hearing from you! Thanks for visiting!

Buttermilk Brined Turkey Breast Recipe

Buttermilk Brined Turkey Breast

Author: Renae Gerhardstein

Average Rating: 4.97 from 26 votes

Make your holiday meal extra juicy and flavorful with this easy buttermilk brined turkey breast. A simple method for tender meat and crisp, golden skin that will impress every guest.

Print Recipe |
Pin Recipe

Course: Main Course, Holiday

Cuisine: American

Servings: 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour 45 minutes

Brine Time: 24 to 36 hours

Total Time: 1 day 1 hour 55 minutes

Calories: 322 kcal

Equipment

• Large saucepan
• Heavy-duty brining bag (about 4 gallons)
• Tall stock pot or bowl (about 12 quarts)
• Basting brush
• Instant-read meat thermometer
• Roasting pan with a rack

Ingredients

Buttermilk Turkey Brine

• ¾ cup kosher salt *see recipe notes below for substitutions
• 5 tablespoons dried basil
• 5 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 2 tablespoons yellow mustard seeds
• 5 cloves garlic, crushed
• 4 bay leaves
• 4 cups water
• 1 gallon (4 quarts) buttermilk

Turkey Breast

• 1 bone-in turkey breast (about 6-7 pounds)
• 2 tablespoons melted butter

Instructions

1. In a large saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, crushed garlic, and bay leaves with the water. Bring the mixture to a boil, stirring occasionally until the salt is completely dissolved. Remove from the heat and allow it to cool thoroughly to room temperature.
2. In a large pot or bowl, stir together the cooled spiced water mixture and the buttermilk. Rinse the turkey breast with cold water and gently place it into a large heavy-duty brine bag. Carefully pour the buttermilk brine into the bag, ensuring the turkey breast is fully submerged. Seal the bag, pressing out as much air as possible, and place it inside a large, tall stockpot or another sturdy container to hold it securely. Refrigerate for 24 to 36 hours, turning the turkey occasionally to ensure uniform brining.
3. Preheat your oven to 325ºF (160ºC).
4. Remove the turkey breast from the brine and rinse it thoroughly under cold water to remove any surface seasonings and excess salt. Pat the turkey very dry with paper towels. Allow it to stand uncovered at room temperature for 15-30 minutes to air dry; this step is crucial for achieving crisp skin.
5. Brush the entire skin of the turkey breast generously with melted butter. Place the turkey, skin-side up, in a roasting pan, ideally on a roasting rack. Roast in the preheated oven at 325ºF (160ºC) for approximately 15 minutes per pound. Use an instant-read thermometer to check the internal temperature in the thickest part of the breast (avoiding the bone) until it reaches 165ºF (74ºC).
6. Once roasted, transfer the turkey breast to a platter or carving board. Tent it loosely with aluminum foil and let it rest for 25-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a significantly more tender and juicy final product.

Notes

• Thawing While Brining: If your turkey breast is frozen, you can safely thaw it while it brines. Simply add an additional day (for a total of 36-48 hours) for it to defrost and brine in the refrigerator.
• For a Whole Turkey: This recipe yields approximately 1.5 gallons of brine, which is perfect for a 6-7 pound turkey breast. For a medium-sized whole turkey (12-15 pounds), you will need to double the entire brine recipe.
• Salt Substitution: If you choose to use sea salt or regular table salt instead of Kosher salt, substitute 1 cup for every ¾ cup of Kosher salt, as Kosher salt is less dense.
• Nutritional Information: The nutritional facts provided below are estimated for the turkey meat only and do not include the brine itself, which is discarded.

Recipe Variations:

• Herb-infused: Add fresh rosemary, thyme, sage, onion, extra garlic cloves, lemon zest, and black peppercorns to the buttermilk brine for a deeper, more aromatic flavor.
• Spicy Cajun: For a Southern kick, mix Cajun seasoning, smoked paprika, a dash of cayenne pepper, and a splash of hot sauce into the buttermilk brine.
• Roasted with Citrus: Incorporate fresh orange and lemon slices into the brine for a bright, tangy, and refreshing flavor profile.
• Smoky Brine: If you plan to smoke your turkey, the buttermilk brine provides an excellent base. Consider using hickory or applewood chips for added depth.
• Garlic and Black Pepper Boost: Enhance the savory notes by increasing the amounts of crushed garlic and black peppercorns in the brine mixture.

Storing & Reheating Instructions:

• To store leftover buttermilk brined turkey breast, allow it to cool completely. Transfer it to an airtight container or wrap it tightly in foil or plastic wrap. It will keep in the refrigerator for up to 4 days.
• For longer storage, freeze the sliced turkey in a freezer-safe bag or container for up to 3 months.
• To reheat, gently warm the turkey in an oven at 300ºF (150ºC), covered with foil to maintain moisture, or microwave individual portions until heated through. Alternatively, warm slices in a skillet with a splash of broth.

Nutrition Facts

Serving: 1 serving | Calories: 322kcal | Carbohydrates: 6g | Protein: 46g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 432mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

PIN THIS POST!