“Creole Buttermilk Marinated Turkey Breast”

Most often when we talk about turkey, we’re thinking of Thanksgiving. However, my husband loves turkey like my Dad use to. Turkey was roasted or deep fried year around in my house. I have a poultry market near me so boneless turkey breast is easily found. Now, have I got an easy recipe for you with a new twist, my Creole Buttermilk Marinated Turkey Breast. Maybe you will be serving just a few guests and don’t need a huge turkey. This recipe is for you and deliciousness will be had from the first bite.

Creole Buttermilk Marinated Turkey Breast

First, try to find boneless turkey breast with the skin left on to keep meat moist during cooking. Who doesn’t love the turkey skin? Yum-o! Anyway, next is the buttermilk marinade which makes the turkey super moist and does infuse flavor with seasonings added to milk. I chose creole seasoning for a different flavor. Turkey is like chicken which takes on any flavors it’s seasoned with. Place turkey with marinade in a plastic bag and seal. marinate for at least 8 hours to overnight.

Creole Buttermilk Marinated Turkey Breast

When you’re ready to roast, remove turkey from marinade and pat dry. Place in roasting pan or on wire rack in a baking pan. Make sure you let turkey come to room temperature for 30 minutes before roasting. Be sure to have an instant read thermometer handy to check internal temperature. Should breast brown to quickly cover it loosely with foil. Start checking doneness at 1 hour. Try your best not to overcook or you’ll have dry meat.

Creole Buttermilk Marinated Turkey Breast

If you and your family love turkey, this recipe with a little spice from the creole seasoning with beautiful brown skin is calling your name. The meat is so tender and juicy and any leftovers make great sandwiches. Use this recipe for chicken if you so desire because I say so. Remember turkey is not just for Thanksgiving. Cook the bird year around because it’s healthy and when marinated it’s crazy delicious. Go ahead, you got time to roast up this recipe. Have a happy and blessed holiday!

 

Creole Buttermilk Marinated Turkey Breast

1 – 2.5 to 3-pound boneless turkey breast

3 cups buttermilk

2 t. fine sea salt

1 t. black pepper

2 T. plus 1 t. Tony Chachere’s Original Creole Seasoning

2 garlic cloves, minced

4 T. unsalted butter, softened

1/2 t. sweet paprika

 

In a medium mixing bowl, combine buttermilk, salt, pepper, 2 T. creole seasoning, and garlic for marinade.

Place turkey breast in a large Ziploc bag and pour buttermilk marinade in bag. Close bag, squeezing air from bag. Refrigerate and marinate turkey breast for minimum 8 hours to overnight.

When ready to roast, heat oven to 400 degrees. Remove turkey from marinade and pat dry with paper towel. Allow turkey to come to room temperature for 30 minutes. Place in a roasting rack or on wire rack placed in a rimmed baking sheet. Discard buttermilk marinade.

In a small mixing bowl, stir together butter, 1 t. creole seasoning, and paprika. Using basting brush, spread butter mixture over turkey. You will not use all butter so reserve the rest for the last few minutes of roasting.

Roast breast for 1 hour 30 minutes or until inserted instant read thermometer in thickest part of breast reads 165 degrees. Start checking temperature after the first hour. Tent roast with foil if you feel roast is getting to dark. Let turkey rest for 15 to 20 minutes before slicing and serving.