Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.
This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I used a 10-inch cast iron skillet to roast the chicken after marinating it for a full day. I also roasted broccoli, sweet potatoes, and gold potatoes in the same oven. Easy and absolutely perfect.
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