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Buttermilk-Marinated Roast Turkey Breast

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    1 hr.
  • Serves
    Serves:
    6

Moist, tender and juicy, this buttermilk-marinated turkey breast is perfect for small holiday gatherings.

Recipe tags: turkey base, moderate difficulty, main, turkey, roast

Ingredients

Quantity Ingredient
1 bone-in skin-on turkey breast (2 to 2 1/2 lb)
½ cup fresh sage leaves, divided
2 cups buttermilk
¼ cup Better Than Bouillon® Roasted Turkey Base
2 tbsp unsalted butter, at room temperature
1 tbsp cornstarch

Directions

  • 1

    In resealable plastic bag, combine turkey and half of the sage. Whisk buttermilk with 2 tbsp Roasted Turkey Base; add to plastic bag. Seal bag and place in baking dish or bowl (to prevent any leaks). Refrigerate for at least 8 hours or overnight).

  • 2

    Preheat oven to 400˚F. Remove turkey from buttermilk marinade; discard marinade. Pat dry with paper towel. Place turkey breast on rack in small roasting pan. Chop remaining sage leaves; combine with butter and 1 tsp Roasted Turkey Base; rub all over turkey breast.

  • 3

    Bake for 45 to 60 minutes until golden brown, juices run clear and meat thermometer inserted in thickest part reaches 165F. Let stand for 15 minutes.

  • 4

    Meanwhile, transfer roasting pan to stovetop set over medium heat. Pour in 1 1/2 cups water and remaining Roasted Turkey Base; bring to boil, stirring with wooden spoon to scrape up any brown bits in bottom of pan.

  • 5

    In small bowl, whisk cornstarch with 2 tbsp water; gradually whisk into roasting pan. Return to boil. Reduce heat to medium- low; simmer for 3 to 5 minutes or until gravy is thickened.

  • 6

    Slice turkey breast; serve with pan gravy.

Tip: Add a splash of white wine to pan gravy if desired.