Ingredients:
2 c buttermilk
33 g salt
2-3 lb turkey breast, skin on, if possible, on or off the bone
Methodology:
One or two days before you plan to cook, place buttermilk and salt in a large bowl, and stir to dissolve salt. Add turkey to bowl, and toss to cover. Refrigerate for 24-36 hours, turning the turkey periodically so it brines evenly.
Two hours before you plan to cook, remove the turkey from the bowl and scrape off as much buttermilk as is easily done. Discard buttermilk, set turkey on a rimmed plate and leave to adjust to room temperature.
Position a rack in the upper third of the oven and heat to 425°F. 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 reads 150°F in the thickest part of the breast, about 40 minutes for a boneless, or 50 minutes for a bone-in breast.
Rest 20 minutes, slice and serve with gravy, apple orange cranberry sauce, and Brussels sprout-kale salad.
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