Recipes and Cooking Buttermilk-Brined Turkey Breast Be the first to rate & review! A large turkey breast (sans legs and thighs) may be less intimidating to take on if you've never cooked a whole bird. Here we use the dairy-case staple buttermilk to tenderize the poultry. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Chill Time: 2 hrs Roast Time: 1 hrs 30 mins Stand Time: 10 mins Total Time: 4 hrs Servings: 6 Jump to Nutrition Facts Ingredients 3 cup buttermilk ½ cup chopped fresh mixed herbs, such as Italian parsley, basil, rosemary, thyme, and/or sage ⅓ cup kosher salt 2 tablespoon sugar 1 tablespoon grated lemon zest 1 5-6 pound whole turkey breast with bone* Directions For brine, in a 2-gal. resealable plastic bag set in a bowl combine first five ingredients (through lemon zest). Add turkey to brine; seal bag. Chill 2 to 4 hours. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Preheat oven to 350°F. Arrange turkey, meaty side up, on a rack in a shallow roasting pan. Roast, uncovered, 1 1/2 to 2 hours or until done (165°F). Cover and let stand 10 minutes before carving. Sprinkle with additional chopped fresh herbs, if you like. Buttermilk-Brined Whole Chicken: Prepare as directed, except use a 3 1/2- to 4-lb. whole broiler-fryer chicken. To roast chicken, skewer neck skin to back, tie legs to tail, and twist wing tips under back. Roast, breast side up, 1 1/4 to 1 1/2 hours or until done (at least 170°F in thigh) and drumsticks move easily in sockets, cutting string and covering with foil to prevent overbrowning after 1 hour. Makes 4 (4-oz.) servings.Nutrition analysis per serving: 283 calories, 32 g protein, 2 g carbohydrate, 16 g total fat (4 g sat fat), 101 mg cholesterol, 0 g fiber, 2 g total sugar, 4% Vitamin A, 0% Vitamin C, 665 mg sodium, 3% calcium, 8% iron * If using a larger or smaller whole turkey breast, adjust roasting time to allow for 15 to 20 minutes per pound. Rate it Print Nutrition Facts (per serving) 355 Calories 5g Fat 1g Carbs 76g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 355 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 179mg 60% Sodium 672mg 29% Total Carbohydrate 1g 0% Total Sugars 1g Protein 76g Vitamin C 0.2mg 1% Calcium 53mg 4% Iron 2.5mg 14% Potassium 781mg 17% Folate, total 23.7mcg Vitamin B-12 4.5mcg Vitamin B-6 2.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.