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℉.
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eccomi
I live in Italy and cannot find buttermilk here. The two hacks I’ve used in the past are plain kefir or adding lemon juice to regular milk. Do you think one is better than the other for brining a turkey breast? I’ve only used these substitutions in baking so not sure how it might affect the meat. Thanks!