We tried this recipe for our small Thanksgiving meal: https://cooking.nytimes.com/recipes/1021522-buttermilk-brined-turkey-breast?smid=ck-recipe-iOS-share Our modifications: first, we used a 5 lb bone-in Butterball whole breast, which had been marinated in a light saline solution. Second, to offset the sodium, we reduced the sea salt to just 1 Tbsp but increased the buttermilk to 2 quarts (8 cups) to cover the 5 lb breast. We marinated the turkey breast in a 2 gallon Ziploc bag, nestled in a large mixing bowl, for 48 hours. Finally, we split the whole breast in vertical halves, placing each, breast side up on a rack in a foil-lined rimmed baking sheet. We roasted at 425 for a total of 1.5 hours, tenting each bone-in breast with foil to avoid the skin becoming too dark. This recipe turned out well – nicely browned skin and juicy flesh. We would make this again. (Nov. 2020)
Cooking Adventures 