Buttermilk Brined Turkey Breast

3 cups buttermilk, divided
¼ cup hot sauce (optional)
2 tbsp. kosher salt
4 ½ tsp. freshly ground Kowalski's Black Peppercorns
1 tbsp. garlic powder
1 tsp. cayenne pepper (optional)
2 ½-3 lb. bone-in skin-on turkey breast
  1. In a medium microwave-safe mixing bowl, gently warm 1 cup buttermilk in the microwave, but do not boil.
  2. Whisk in next 5 ingredients (through cayenne pepper) until salt is dissolved.
  3. Add remaining buttermilk; stir until well combined. If necessary, place in refrigerator until mixture is thoroughly cool.
  4. Place turkey in a large mixing bowl; cover with brine. Cover bowl and refrigerate for 12-24 hrs.
  5. Preheat oven to 325°.
  6. Remove turkey breast from brine; discard brine. Drain well and pat dry with paper towels.
  7. Bake turkey in preheated oven for 75 min.
  8. Increase heat to 400°; cook until a meat thermometer registers an internal temperature of 155° and skin is dark golden-brown (10-15 min. more).
  9. Remove turkey from oven; cover with foil and let rest for 10-15 min. before carving (temperature will increase to 165° as turkey stands).