BUTTERMILK MARINATED TURKEY BREAST — Turkey breast, marinated in buttermilk and seasonings, so it’s extra tender and juicy.
If you’re intimidated by the idea of cooking a whole turkey for Thanksgiving dinner, or you just don’t need that much turkey to begin with, this Buttermilk Marinated Turkey Breast is for you.
Often, with a boneless turkey breast, the meat tends to be dry, but marinating it in buttermilk solves that problem, and you end up with moist, tender turkey that’s easy to slice and serve.
Keep in mind that you’ll need to marinate your turkey for 8-12 hours, so plan accordingly. The longer, the better. Believe me, you’ll be rewarded with the most tender, moist turkey you’ve ever had.
I’ve tried all kind of turkey marinades over the years, but the results were usually mediocre. It’s definitely the buttermilk that makes this turkey so moist and delicious! I don’t know how it works, but it does.
And don’t forget about any additional time you might need to defrost your turkey. Defrosting in the refrigerator is the safest method, and you’ll need to plan on 24 hours for each 4 to 5 pounds of frozen turkey that needs thawing.
This technique also works with a bone-in turkey breast, if you prefer, although you may have to marinate it in a stock pot rather than a large zip-top bag. Just make sure you have room to put it in your refrigerator.
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Here’s what you’ll need to make Buttermilk Marinated Turkey Breast
- Boneless turkey breast
- Spices: salt and pepper, poultry seasoning, paprika
- Vegetable oil
- 1 (2-2.5 lb.) boneless turkey breast
- 3 cups buttermilk
- 1 tablespoons + 1/4 teaspoon salt, divided
- 1 1/4 teaspoons pepper, divided
- 1 1/4 teaspoons poultry seasoning, divided
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1/4 teaspoon paprika
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 124 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 33mg Sodium: 356mg Carbohydrates: 7g Fiber: 0g Sugar: 6g Protein: 15g
This is such a delicious solution to a whole Thanksgiving turkey, I often make two boneless turkey breasts for my family, rather than one large turkey.
It’s so much more manageable than cooking a big bird. And that means a less stressful holiday for me!
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Who Dished It Up First: Adapted from Taste of the South