Buttermilk Marinated Turkey Breast and Grenache
Ingredients
- 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
- Gravy:
- 1 cup chicken stock may not need all of it
- 3 Tbsp. flour
Instructions
- Combine buttermilk, salt, pepper, poultry seasoning, Tabasco sauce (if using), and garlic in a large zip-top 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.
- Discard marinade and pat turkey dry with paper towels. Do not rinse. Set on a roasting rack set inside a roasting pan.
- Preheat the oven to 350 degrees.
- Pour melted butter all over the turkey and season generously with salt and pepper.
- Pour the chicken stock into the bottom of the roasting pan, then add celery, carrots, onion, and parsley.
- Roast in the oven for about 1 1⁄2 hours or until the internal temperature reaches 165 degrees. Let rest for 20 minutes before carving.
- 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.