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Title: Buttermilk-Brined Turkey Breast
Categories: Five, Poultry, Dairy
Yield: 5 Servings

2 c Buttermilk
33 g (2 tb) fine sea salt
2 1/2 lb Half turkey breast; on or
- off the bone

One to two days before you plan to cook, place
buttermilk and salt in a gallon-size resealable plastic
bag and stir to dissolve salt. Place turkey breast in
the bag and seal carefully, expelling the air. Squish
the bag to distribute buttermilk all around the turkey,
place on a rimmed plate, and refrigerate for 24 to 36
hours. If you're so inclined, you can turn the bag
periodically so every part of the turkey gets marinated,
but that's not essential.

Two hours before you plan to start cooking, remove the
turkey from the plastic bag and scrape off as much
buttermilk as you can without being obsessive. Discard
buttermilk, set the breast on a rimmed plate and bring
it to room temperature.

Position a rack in the upper third of the oven and set
@ 425-|F/218-|C. Place breast skin-side up on a rimmed
baking sheet lined with a wire rack or parchment paper.

Place baking sheet on the prepared oven rack and roast
the turkey until an instant-read thermometer inserted
into the deepest part of the breast without touching
bone registers 150-|F/66-|C, about 40 minutes for a
boneless breast or 50 minutes for a bone-in breast.
(You may want to tent the breast with aluminum foil
if itrCOs darkening too quickly.)

Transfer turkey to a cutting board or platter and allow
to rest at least 15 minutes before carving.

By: Samin Nosrat

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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