Buttermilk and Herb Marinated Smoked Turkey Breast

November 7, 2012

Never endure dried out turkey again – a long bath of buttermilk guarantees a moist, succulent main course this Thanksgiving!

sliced turkey with arugula and stuffing



1 quart buttermilk

1 turkey breast (approx. 3 lbs) defrosted

1⁄4 cup loosely packed fresh herbs such as sage, thyme, parsley and rosemary

3 tbsp Kosher salt plus 2 tbsp

1 tbsp ground black pepper


Place turkey, herbs and 3 tbsp salt in a zip top bag. Cover completely with buttermilk. Allow to marinade overnight, remove turkey, dry completely and season all sides liberally with black pepper and remaining salt. Prepare grill for indirect cooking and place turkey on the grate away from the coals. Cook for approximately 1.5 hours until it reaches an internal temperature of 165 degrees. Remove from heat and allow to rest for 20 minutes before slicing.

Clint Cantwell, Grilling.com Editor

Related Topics: Clint Cantwell | Editor's Picks | Grilled Turkey | Holiday Menu | How To Grill Turkey | Main Dish | Thanksgiving | Turkey

User Guidelines