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!
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