Herb Buttermilk Marinated Turkey (Print-Friendly Format)
Juicy turkey breast marinated in herbed buttermilk and roasted for crisp skin and rich flavor.
# Ingredients You’ll Need:
→ Scarborough Fair Dry Rub
01 -
2 tablespoons dried parsley
02 -
2 tablespoons dried sage
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2 tablespoons dried rosemary
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2 tablespoons dried thyme
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2 tablespoons granulated sugar
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1 tablespoon ground black pepper
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1 tablespoon dried oregano
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1 tablespoon dried basil
→ Marinade
09 -
2.7 kilograms turkey breast
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475 millilitres buttermilk
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60 millilitres Scarborough Fair Dry Rub
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2 tablespoons salt
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2 teaspoons ground black pepper
→ Roasting Base
14 -
2 red onions, cut into eighths with root end intact
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1 lemon, cut into eighths
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3 sprigs fresh rosemary
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2 tablespoons olive oil
# How to Make It:
01 -
In a large sealable plastic bag, combine the turkey breast with buttermilk, Scarborough Fair Dry Rub, salt, and ground black pepper. Ensure the turkey is evenly coated, then seal the bag.
02 -
Refrigerate the marinating turkey for a minimum of 4 hours, up to 24 hours for optimal tenderness and flavor.
03 -
Preheat the oven to 165°C.
04 -
Line the bottom of a casserole dish with the red onion segments, lemon wedges, and rosemary sprigs. Drizzle olive oil over the vegetables to create a base for roasting.
05 -
Remove the turkey breast from the marinade and discard the leftover marinade. Place the turkey breast atop the prepared vegetable base in the casserole dish.
06 -
Roast the turkey in the preheated oven for approximately 2 to 2.5 hours, rotating the casserole dish every 30 minutes to ensure even browning. Roast until an instant-read thermometer inserted into the thickest part registers 74°C.
07 -
Remove the dish from the oven, cover the turkey loosely with foil, and let it rest for 15 to 20 minutes before slicing. This helps retain juices for a tender result.
# Extra Tips:
01 -
Resting the turkey before carving enhances juiciness and allows flavors to settle.
02 -
Marinating overnight produces the most flavorful and tender results.