Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.
This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I marinated the chicken for 24 hours, used a 10-inch cast iron skillet for roasting, and served the chicken with broccoli, gold potatoes, and sweet potatoes that I roasted simultaneously in the same oven. Easy and absolutely perfect.
As Thanksgiving approaches, home cooks everywhere are searching for the perfect turkey breast recipe Look no further than Samin Nosrat’s famous buttermilk-brined turkey breast This moist and flavorful roast has become an instant classic, and for good reason. Let’s take a closer look at why Nosrat’s technique produces the best turkey breast you’ll ever taste.
Why Brine the Turkey Breast?
Brining is the secret behind Nosrat’s juicy and tender turkey breast. By soaking the raw turkey in a saltwater solution, the meat absorbs moisture and seasons all the way through. This helps counteract the drying effect of roasting. The salt also breaks down muscle proteins, resulting in a more tender texture.
While brines can be made with just water and salt Nosrat takes it up a notch by using buttermilk. The lactic acids in the buttermilk tenderize the turkey even further. The tangy flavor also infuses the meat giving it a subtle complexity.
Samin Nosrat’s Famous Technique
Nosrat’s technique for brining turkey breasts is brilliant in its simplicity:
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Combine 2 cups buttermilk with 2 tablespoons fine sea salt. This creates a well-balanced brine that won’t make the turkey too salty.
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Place the turkey breast in a large zip-top bag and cover with the buttermilk brine. Remove excess air and seal the bag.
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Refrigerate for 24-36 hours, flipping the bag occasionally to ensure even exposure.
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Remove turkey from brine, rinse off excess liquid, and roast at a high temperature.
The long brining time allows the buttermilk and salt to fully penetrate the meat. And because turkey breasts are relatively small, the brine ingredients are easy to scale up or down as needed.
Delicious Results
Cooks who try this recipe are amazed at how flavorful and moist the turkey turns out, even the usually dry breast meat. As the turkey roasts, the brine keeps it juicy while the skin crisps up nicely.
The buttermilk adds a subtle tang and richness that enhances the natural turkey flavor. Many say it’s the best roast turkey breast they’ve ever tasted!
Leftovers are excellent for sandwiches, salads, casseroles, and more. The brined turkey also shines in soups, chilis, and pastas. It stays moist and delicious for several days.
Adapting the Recipe
Nosrat’s technique works for turkey breasts both on and off the bone. Cooks can easily double or triple the brine ingredients to accommodate larger breasts.
For those who want to avoid plastic, the brining can be done in a non-reactive bowl or container instead of a zip-top bag. Just be sure the turkey is fully submerged.
Cooks looking for a lower sodium option can cut the salt back to 1 tablespoon. While the turkey may not be quite as seasoned, it will still be nicely moist from the buttermilk.
Make Ahead Tips
One of the best things about brined turkey is how far ahead it can be prepared. There are a couple easy options:
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Brine and roast the turkey 1-2 days before serving. Let cool completely, then refrigerate. Reheat gently in a low oven.
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Brine the raw turkey 1 week in advance. Keep refrigerated until ready to roast.
Both methods allow cooks to get a head start on holiday meals and maximize oven space on the big day.
Gravy and Side Dishes
A brined turkey breast deserves an equally delicious gravy. Nosrat recommends roasting turkey wings and back along with aromatic vegetables to make a flavorful stock. Thicken with a roux for rich, turkey-flavored gravy.
Some classic side dishes that pair wonderfully include mashed potatoes, cornbread stuffing, roasted vegetables, cranberry sauce and warm rolls.
For a show-stopping meal, roast two brined turkey breasts – one for slicing, one for shredding into a tasty sandwich. Round out the menu with soup, salad and pumpkin pie for dessert.
Samin Nosrat’s Breakthrough Recipe
Samin Nosrat’s buttermilk-brined turkey breast has become a new standard for home cooks. Her simple yet ingenious technique produces turkey that is moist, succulent and full of flavor.
Cooks agree – if you try this recipe just once, you’ll never roast an unbrined turkey breast again! With Thanksgiving right around the corner, now is the perfect time to experience the magic of brining for yourself.
