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Buttermilk Marinated Slow-Cooked Turkey Breast

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  • 2 ea Airline Turkey Breast
  • 1 qt Buttermilk
  • 8 ea Garlic Cloves (Crushed)
  • 8 sprigs Fresh Thyme
  • 4 each Bay Leaf
  • 1 Tbsp Cracked Black Pepper
  • 6 ea Sage Leaves
  • 2 tbsp Unsalted Butter



Step 1

For the Marinade:
In a large container combine buttermilk, garlic, thyme, bay leaf and pepper. Place turkey in mix and make sure breasts are completely submerged. Cover and refrigerate 24 hours.

For the Turkey Breast:
Remove breasts from marinade and rinse under cool water. Place breasts, butter and sage in vacuum seal bags. (Freezer bags with air removed will work as well)
Fill a large pot with water and, using a candy thermometer, bring the water to 155˚ F. Drop in breasts and cook 1.5 hours or until internal temperature reaches 155˚ F. Remove from water and bags and flash in a 350˚ F oven for 5 min. Slice, season with fleur de sel to taste and serve.

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