Buttermilk Brined Turkey Breast

Serves 6
  • 3 cups buttermilk, divided
  • 1/4 cup hot sauce, optional
  • 2 tbsp. kosher salt
  • 4 ½ tsp. coarse ground black pepper
  • 1 tbsp. garlic powder
  • 1 tsp. cayenne pepper (optional)
  • 2 ½-3 lb. turkey breast, bone in, skin on

In a medium microwave-safe mixing bowl, gently warm 1 cup buttermilk in the microwave, but do not boil. Whisk in next 5 ingredients, until salt is dissolved. Add remaining buttermilk and stir. If necessary, place in refrigerator until mixture is thoroughly cool. Place turkey in a large mixing bowl: cover with brine. Cover bowl and refrigerate 12-24 hrs. Remove the turkey breast from the brine; discard brine. Drain well and pat dry with paper towels. Bake in a preheated 325° oven for 75 min. Increase heat to 400°; cook until turkey registers 155° internal temperature and the skin is dark golden-brown (10-15 min. more). Remove from the oven; cover with foil and let rest 10-15 min. before carving (temperature will increase to 165° as the turkey stands).