Ingredients

  • 2 ½ pounds of turkey breast

  • 2 cups of buttermilk

  • 1 Tbsp. of coarse salt

  • 1 Tbsp. of Super Tuscan Spice Blend

  • 1 Tbsp. of sugar

Directions:

  • In a large bowl, whisk buttermilk, salt, Super Tuscan spice blend and sugar together.

  • Add the turkey breast to the bowl and coat thoroughly with the buttermilk mixture. Place the turkey breast in a large shallow pan, or better yet a large zip tight storage bag and cover with remaining buttermilk.  Refrigerate for at least 24 hours.

  • One hour before roasting, remove turkey from the refrigerator.

  • Preheat oven to 425° roast the turkey skin side up on lined a sheet pan for 20 minutes.

  • Reduce oven temperature to 350° and rotate turkey. Continue to cook for an additional 40 - 50 minutes, or until an instant read thermometer placed in the thickest part of the breast reads 155° - 158° (see note below).

  • Remove turkey from the oven and allow to rest on the stovetop, loosely covered with aluminum foil, for 10 - 15 minutes before carving.

  • After carving, give the turkey a final seasoning with a light sprinkle of salt and Super Tuscan spice blend.

    Note: The turkey will continue to cook after being removed from the oven, and it’s temperature will increase by 10° while resting. Turkey is safe to eat at an internal temperature of 165°.