Moist, tender and juicy, this buttermilk-marinated turkey breast is perfect for small holiday gatherings.
Recipe tags: turkey base, moderate difficulty, main, turkey, roast
| 1 | bone-in skin-on turkey breast (2 to 2 1/2 lb) |
| ½ cup | fresh sage leaves, divided |
| 2 cups | buttermilk |
| ¼ cup | Better Than Bouillon® Turkey Base |
| 2 tbsp | unsalted butter, at room temperature |
| 1 tbsp | cornstarch |
In resealable plastic bag, combine turkey and half of the sage. Whisk buttermilk with 2 tbsp Roasted Turkey Base; add to plastic bag. Seal bag and place in baking dish or bowl (to prevent any leaks). Refrigerate for at least 8 hours or overnight).
Preheat oven to 400˚F. Remove turkey from buttermilk marinade; discard marinade. Pat dry with paper towel. Place turkey breast on rack in small roasting pan. Chop remaining sage leaves; combine with butter and 1 tsp Roasted Turkey Base; rub all over turkey breast.
Bake for 45 to 60 minutes until golden brown, juices run clear and meat thermometer inserted in thickest part reaches 165F. Let stand for 15 minutes.
Meanwhile, transfer roasting pan to stovetop set over medium heat. Pour in 1 1/2 cups water and remaining Roasted Turkey Base; bring to boil, stirring with wooden spoon to scrape up any brown bits in bottom of pan.
In small bowl, whisk cornstarch with 2 tbsp water; gradually whisk into roasting pan. Return to boil. Reduce heat to medium- low; simmer for 3 to 5 minutes or until gravy is thickened.
Slice turkey breast; serve with pan gravy.
Tip: Add a splash of white wine to pan gravy if desired.