This Buttermilk Pickle Will Turn You Into a Turkey Breast Lover
Over the years, I have not been shy about my indifference to turkey. I called it the ” dumbest meat thermodynamic nightmare .” I was also pretty clear about my preference for thighs – since dark meat is naturally more fat and more flavorful – but this buttermilk brisket makes me look inward, question everything and eat so much turkey along with my words. (This is very impressive at this point in the month, as I’ve cooked about 40 pounds of turkey in the last three weeks.)
I guess it shouldn’t surprise me that soaking the breast in buttermilk will result in tender, aromatic, very juicy meat – how could you go wrong with all that acid and fat? – but the first bite shocked me, reader, and turned me into an implacable turkey breast enthusiast. (It was quite salty, with a slight creamy flavor from buttermilk.)
Before we get to the practical tips, let me answer the question that I know just burns inside you: “Why not brine the whole buttermilk turkey?” There are several reasons. First, turkey always tastes best when you crush it, and respect each part as a separate thing. Matchcooking is the best option for the whole poultry, but – if my family and friends will allow me – I prefer to cook dark and light meats completely separate from each other, as their target temperatures differ by as much as 20 degrees (150 ℉ is best. For 170 ℉ breast is what you need for dark stuff).
In addition, buttermilk browns extremely quickly, and buttermilk-soaked thighs and legs can catch fire before reaching the ideal temperature. This could be softened with aluminum foil, but it takes some care and a lot of vigilance, and I like to keep things simple and simple if possible. (For reference, the aforementioned breast had foil on for the last 15 minutes of cooking, and just see how browned that skin is.)
This is the best roasted turkey breast I have ever eaten. Heck, this is the best roast turkey I’ve ever had during my period , and that’s because this recipe caters to the special needs of this piece of meat by adding moisture, fat, acid and tons of flavor. I’m almost too excited about this. To cook your own juicy turkey breast, you will need:
- 4-5 pounds of bone-in turkey breast
- 1 liter buttermilk
- 1 liter of water
- 1/2 cup salt
- 1/4 cup sugar
- 5 garlic cloves, crushed
- 1 teaspoon pepper (perfectly white)
- 1 bay leaf
- Citrus slices (a couple of lemons and oranges are enough).
Pour water into a saucepan along with salt, sugar, garlic, pepper, and bay leaf. Bring everything to a boil, then remove from heat, stirring occasionally to dissolve the sugar and salt. Let the brine cool to room temperature. When it’s cool, stir in the buttermilk, then pour the mixture over the turkey breast in a pickle bag or small bucket. Cover and refrigerate for 24 hours.
Preheat oven to 375 ℉, remove the turkey from the brine and drain with paper towels, blotting to remove excess moisture from the skin. Place fruit in the bottom of a broiler or large skillet, place a rack or wire rack on top of the fruit, and then place the turkey on top. Fry uncovered until the skin is lightly browned, covered with foil towards the end if it starts to look cool. Continue frying until the thickest part of the breast is 150 ℉, 90 minutes to two hours, depending on the size of the bird and your oven. Remove from oven and let rest 15 minutes before slicing. Sprinkle with Maldon salt and citrus zest and place in the most delicious holiday bird.