Samin Nosrat’s buttermilk brined turkey breast has achieved celebrity status among home cooks and Thanksgiving enthusiasts. This simple yet brilliant technique produces turkey that is incredibly moist, tender and full of flavor. But why does Nosrat’s recipe result in such succulent and delicious turkey breast? Let’s break down the science behind the magic of her famous brining method.
Why Brine Turkey Breast?
Brining is the key to Nosrat’s foolproof turkey breast. By soaking the raw turkey in a saltwater solution, the meat absorbs extra moisture and seasons all the way through before cooking. This helps counteract the drying effect of roasting and ensures tender, juicy meat.
While a basic brine of just salt and water works, Nosrat incorporates tangy buttermilk to take the flavor up a notch The buttermilk provides two important benefits
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Tenderizing Power – The lactic acids naturally present in buttermilk act as a tenderizer, breaking down tough muscle fibers in the turkey breast.
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Tangy Flavor – The buttermilk subtly seasons the turkey, giving it a delicate complexity.
The Brilliantly Simple Technique
Here’s how Nosrat’s popular recipe works:
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The Brine – Whisk together 2 cups buttermilk with 2 tablespoons fine sea salt. This creates a well-balanced brine that won’t make the turkey too salty.
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Brining Time – Place turkey breast in the buttermilk mixture, cover and refrigerate 24-36 hours. Occasionally flip the bag to distribute the brine.
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Ready to Roast – Remove turkey from brine, rinse off excess liquid, pat dry and roast at 450°F until done.
By fully submerging the turkey in the brine for an extended time, the buttermilk and salt are able to thoroughly penetrate and flavor the meat. It’s incredibly simple but highly effective.
Moist and Delicious Results
Home cooks who try Nosrat’s technique are amazed at how juicy and tender the brined turkey breast turns out. The long brining time allows the buttermilk to work its magic, breaking down proteins and keeping the turkey incredibly succulent.
The high roasting heat delivers a beautifully browned, crispy skin covering the tender, well-seasoned meat below. Many say it’s the best roasted turkey breast they’ve ever tasted!
Even the typically dry breast meat stays moist thanks to the brine. And the buttermilk adds a subtle yet complex flavor that enhances the natural turkey notes.
Adapting the Recipe
Nosrat’s brining method works equally well for bone-in or boneless turkey breasts. Simply scale the buttermilk and salt amounts based on breast size. A good rule of thumb is 1 cup buttermilk per 1 lb of turkey.
For those avoiding plastic, brine the turkey in a non-reactive container instead of a bag. The key is keeping the breast fully submerged in the liquid.
To reduce sodium, cut the salt back to 1 tablespoon per 2 cups buttermilk. While not as seasoned, the turkey will still absorb moisture from the brine.
Make-Ahead Tips
One of the best aspects of brined turkey is it can be prepared well in advance:
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Brine and roast the turkey 1-2 days ahead. Refrigerate, then gently reheat.
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Brine raw turkey 1 week before needed. Keep refrigerated until ready to roast.
Both methods allow cooks to get a head start on holiday meals and make the most of oven time on the big day.
Pair with Delicious Sides
A brined turkey breast deserves sides that match its flavor. Nosrat suggests roasting turkey wings and veggies to make an amazing stock for gravy. Classic pairings like mashed potatoes, stuffing and cranberry sauce also complement the turkey beautifully.
For an impressive meal, roast two brined breasts – one for slicing, one for shredding into sandwiches. Add soup, salad and pie for dessert. With Samin Nosrat’s famous buttermilk turkey breast as the star, your holiday table is sure to impress!
