1 bone-in turkey breast (about 6 to 7 pounds)
3 cups buttermilk
2 Tbsp. Kosher salt
1 1⁄2 tsp. black pepper
1 1⁄2 tsp. poultry seasoning
1 clove garlic, minced
1 Tbsp. Tabasco sauce (optional)
2 Tbsp. melted butter
Salt and pepper
1 cup chicken stock
2 celery stalks, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 onion, coarsely chopped
2 Tbsp. chopped fresh parsley
1 cup chicken stock, may not need all of it
3 Tbsp. flour
1. Combine buttermilk, salt, pepper, poultry seasoning, Tabasco sauce (if using), and garlic in a large ziptop
bag. Add turkey breast. If you can’t get the bag sealed, set it in a large bowl in case it spills or leaks.
Refrigerate for 8 to 24 hours, turning occasionally.
2. Discard marinade and pat turkey dry with paper towels. Do not rinse. Set on a roasting rack set inside a
3. Preheat the oven to 350 degrees.
4. Pour melted butter all over the turkey and season generously with salt and pepper.
5. Pour chicken stock into the bottom of the roasting pan and add celery, carrots, onion, and parsley.
6. Roast in the oven for about 1 1⁄2 hours or until internal temperature reaches 165 degrees. Let rest for 20 minutes
7. To make the gravy. Strain drippings into a 2 cup measuring cup. Add chicken stock if needed to make 2
cups. Pour into a medium saucepan. Whisk in flour. Place over medium-high heat and bring to a simmer
whisking continuously. Cook and whisk another minute or two or until thickened.
Pairs well with Iron Hub Grenache
Notes: The chicken stock has more flavor than chicken broth since it is made with vegetables added, not just
chicken bones. To control salt, use “no sodium” chicken stock.