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Rosemary Buttermilk Brined Turkey Breast

December 4, 2016 |
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Recipe courtesy of Chef Scott Crawford
as seen on episode “Heritage Turkey“, Season 6

Rosemary Buttermilk Brine | Flavor, NC

Brines 2 pound turkey breast


  • 1 Quart Buttermilk
  • 1/2 Quart Whole Milk
  • 1/4 Cup Kosher Salt (Dixie brand)
  • 1/4 Cup Sugar
  • 1/4 Cup Honey
  • 1/2 Cup Rosemary Sprigs
  • 1/2 Cup Sweet Onion (Peeled & Sliced)
  • 2-4 Tbsp. butter
  • ½ cup thyme sprigs or your favorite herbs


  1. In a large mixing bowl, mix all ingredients well using a whisk.
  2. Submerge turkey breast in mixture and allow turkey to soak for 12 hours.
  3. Remove turkey and pat dry before cooking.
  4. Season the turkey breast with salt and pepper.
  5. Add duck fat or oil to the pan. Sear the breast skin side down for a few minutes.
  6. Then flip the breast and add some butter to the pan. Baste the breast with the melted butter.
  7. Add a few sprigs of thyme and continue to baste.
  8. Place the sauté pan into the oven and cook at 350 degrees for 15-20 minutes or until an internal thermometer reaches 150 degrees.

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Category: Recipes

Comments (3)

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  1. Mary Carlson says:

    Where can I find the FLOUNDER RECIPES from this week’s
    recipes from the Aqua Restaurant in Beaufort?

  2. Don Masura says:

    I tried this for Thanksgiving last year and it was a hit. Did it again this year with the same terrific results. It is so nice to have moist flavorful white meat to serve, and be able to cook this dish in less than 1 hour. I now buy those sale turkeys and butcher the raw turkey and set aside the breasts, legs, and dark meat for separate meals. I put them in the freezer for last minute meals that offer variety versus the traditional leftover turkey offerings.

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