BUTTERMILK MARINATED TURKEY BREAST
Turkey breast, marinated in buttermilk and seasonings, so it's extra tender and juicy.
Provided by Danelle
Categories Thanksgiving
Time 1h40m
Number Of Ingredients 8
Steps:
- Place turkey breast in a large, zip-top bag. In a medium bowl, whisk together buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon poultry seasoning, and garlic. Pour buttermilk mixture into bag with turkey breast and seal tightly. Place in a baking dish to catch any drips and place in the refrigerator for 8-12 hours.
- Preheat oven to 350 degrees. Remove turkey breast from buttermilk and pat dry with paper towels. Discard buttermilk. Place the turkey breast in a roasting pan, or on a baking sheet fitted with a wire rack.
- In a small bowl, stir together oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon poultry seasoning and 1/4 teaspoon paprika. Spread the oil and seasoning mixture over the turkey.
- Cook in the preheated oven until a meat thermometer inserted in the thickest portion reads 165 degrees (approximately 1 hour 30 minutes). Let stand for 15-20 minutes before slicing and serving.
Nutrition Facts : Calories 124 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 356 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BUTTERMILK-BRINED TURKEY BREAST
Provided by Guy Fieri
Time 15h50m
Yield 1 (2 1/2 to 3-pound) bone-in turkey breast
Number Of Ingredients 9
Steps:
- 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.
BUTTERMILK-BRINED TURKEY
Marinating turkey in a buttermilk brine is the way to go for the most tender and flavorful turkey. Even the leftover white meat stays moist when reheated.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time P1DT4h35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
- Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over the top. Refrigerate for 24 hours, turning occasionally.
- Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast side-up in a roasting pan. Rub butter over all of the skin and let turkey sit for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Cook turkey until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 3 hours.
Nutrition Facts : Calories 770.9 calories, Carbohydrate 9.2 g, Cholesterol 279.4 mg, Fat 35.6 g, Fiber 0.7 g, Protein 97.6 g, SaturatedFat 11.4 g, Sodium 396.6 mg, Sugar 8 g
BUTTERMILK-BRINED TURKEY BREAST
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. But it's worth doing if you can in order to ensure a properly balanced brine. Emerging from the oven with a beautiful lacquered skin and an incredibly moist and tender texture within, this roast is ideal for a scaled-down Thanksgiving meal, a cozy family dinner or to generate a stack of unbelievably tasty sandwiches.
Provided by Samin Nosrat
Categories poultry, roasts, main course
Time P1DT1h
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable plastic bag and stir to dissolve salt. Place turkey breast in the bag and seal carefully, expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. If you're so inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that's not essential.
- Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to room temperature.
- Position a rack in the upper third of the oven and heat to 425 degrees. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.
- Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 150 degrees, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it's darkening too quickly.)
- Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving.
BUTTERMILK MARINADE
Use this tangy recipe with chicken fish, or other seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Marinades 2 pounds of meat or fish
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
BUTTERMILK-MARINATED WILD TURKEY WITH PEPPERY MILK GRAVY
Provided by Molly O'Neill
Categories dinner, roasts, sauces and gravies, main course
Time 5h
Yield About 15 servings
Number Of Ingredients 12
Steps:
- To make the turkey, wash and dry it and sprinkle with salt and pepper inside and out. Place in a large, deep roasting pan, pour the buttermilk over the top and marinate overnight in the refrigerator, turning several times.
- Preheat the oven to 350 degrees. Remove the turkey from the marinade. Drain and discard the marinade. Put the turkey in a shallow roasting pan.
- In a small bowl, combine the onion, celery, paprika, bread and 1/2 cup of sherry. Stuff the turkey with this mixture. Dip a clean cloth into the melted butter and rub the entire exterior of the turkey with it.
- Place the turkey in the oven and roast, basting with pan drippings and the remaining 1/2 cup of sherry every 15 to 20 minutes, until the juices run clear when the thigh is deeply pierced; it should cook about 20 minutes per pound. Remove the turkey and discard the stuffing. (It is not meant to be eaten.) Let the turkey sit.
- To make the gravy, pour out all but about a 1/4 cup of the drippings from the turkey pan. Over a burner set on low, add the flour to the pan and stir, making a smooth paste. Pour in 1/4 cup of milk and cook, stirring constantly, until the mixture begins to bubble.
- Remove from the heat and very gradually stir in the remaining milk. Return to the heat and cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Carve the turkey and serve immediately with the gravy.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 6 grams, Sodium 1446 milligrams, Sugar 9 grams, TransFat 0 grams
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- In a large bowl whisk the marinade ingredients, including 2 tablespoons salt and 2 teaspoons pepper. Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap. Alternatively, place the turkey breast in a jumbo resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a large bowl. Refrigerate the turkey for 12 to 18 hours, turning occasionally.
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