Herb & Buttermilk-Brined Turkey Breast
Warning: The following recipe may forever change your relationship with deli meat.
Perhaps you can relate. With Thanksgiving just a few weeks out, I felt a restless need to jump start my turkey game. Plus, I’ve always wanted to try Samin Nosrat’s recipe for Buttermilk-Brined Turkey, a method featured in The New York Times a while back. The acid in buttermilk helps tenderize the meat, Nosrat explains, and the sugars help create a deeply flavored golden brown skin.
For me, buttermilk always conjures thoughts of ranch dressing, so I added herby Potato Slayer seasoning to the simple marinade. The following day, I grill-roasted the breast over a charcoal fire (indirect heat) for about 50 minutes. Some recipes call for roasting turkey at higher temperatures, but I think turkey, white meat in particular, benefits from a gentler heat, so I maintained a steady temp of 350℉.