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         Title: Buttermilk-Brined Turkey Breast   
    Categories: Five, Poultry, Dairy   
         Yield: 5 Servings   
       
         2 c  Buttermilk   
        33 g  (2 tb) fine sea salt   
     2 1/2 lb Half turkey breast; on or   
              - off the bone   
       
     One to two days before you plan to cook, place   
     buttermilk and salt in a gallon-size resealable plastic   
     bag and stir to dissolve salt. Place turkey breast in   
     the bag and seal carefully, expelling the air. Squish   
     the bag to distribute buttermilk all around the turkey,   
     place on a rimmed plate, and refrigerate for 24 to 36   
     hours. If you’re so inclined, you can turn the bag   
     periodically so every part of the turkey gets marinated,   
     but that’s not essential.   
        
     Two hours before you plan to start cooking, remove the   
     turkey from the plastic bag and scrape off as much   
     buttermilk as you can without being obsessive. Discard   
     buttermilk, set the breast on a rimmed plate and bring   
     it to room temperature.   
        
     Position a rack in the upper third of the oven and set   
     @ 425ºF/218ºC. Place breast skin-side up on a rimmed   
     baking sheet lined with a wire rack or parchment paper.   
        
     Place baking sheet on the prepared oven rack and roast   
     the turkey until an instant-read thermometer inserted   
     into the deepest part of the breast without touching   
     bone registers 150ºF/66ºC, about 40 minutes for a   
     boneless breast or 50 minutes for a bone-in breast.   
     (You may want to tent the breast with aluminum foil   
     if it’s darkening too quickly.)   
        
     Transfer turkey to a cutting board or platter and allow   
     to rest at least 15 minutes before carving.   
        
     By: Samin Nosrat   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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