Brined & Buttered Boneless Turkey
Brined & Buttered Boneless Turkey is super flavorful and juicy with a crust of buttery herbs and spices... and 100% gluten free!
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Servings: 8 servings
Calories: 503kcal
Ingredients
Turkey Brine:
- 3-5 lb boneless turkey roast - white meat only
- 2 cups buttermilk
- 1 tablespoon fine sea salt
Turkey Seasoning:
- 1 stick butter - softened
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon mustard powder
- ⅛ teaspoon red chili flakes - *optional
Cranberry Awesome Sauce:
- 1 bunch flat leaf parsley
- 1 tablespoon fresh oregano - sub 1 teaspoon dried oregano if needed
- 3 large cloves fresh garlic
- ⅓ cup fresh cranberries - roughly chopped
- ⅓ cup orange segments - diced
- ¼ cup sherry vinegar - or red wine vinegar
- ½ cup olive oil - good quality
- salt & pepper - to taste
Instructions
Brining the Turkey:
- If possible, brine the turkey one to 2 days before roasting.
- In a bowl or sturdy gallon zippered bag, combine the buttermilk and salt.
- Remove the turkey roast from the packaging and discard the juices and gravy packet (unless you would like to use the gravy). Do not remove the netting holding it together.
- Place the whole boneless roast into the buttermilk mixture, making sure that it is covered on all sides. You may need more buttermilk to cover the turkey if using a bowl. Seal the bag or cover the bowl and store it in the fridge for several hours or up to 48 hours.
Roasting the Turkey:
- Preheat the oven to 325 degrees
- In a small bowl, combine the softened butter and dry spices and seasonings. Stir it well to combine evenly.
- Remove the turkey from the buttermilk brine and allow as much of the brine to drip off as possible, but don’t rinse it off. Place the turkey on a baking sheet or dish that is large enough to leave at least an inch on all sides of the meat.
- Using your hands (it’s the best tool in the kitchen!), take bits of the seasoned butter and push it inside the layers of turkey as best as you can. Open the netting on the ends to access the layers of the turkey meat and get the butter in there. Smooth any remaining butter on the exterior of the roast. Leave the skin side facing up when you rest the turkey on the baking pan.
- Insert an oven-safe thermometer into the center of the roast and place into the preheated oven. Remove when the meat reaches an internal temp of 160 degrees. If you don’t have a thermometer, expect the turkey to take between 1 hour and 15 minutes to 1 hour and 45 minutes depending on the size. Refer to the package on the turkey for guidance on size & timing. Let rest for 10-15 minutes before slicing. Serve with Cranberry Awesome Sauce.
Cranberry Awesome Sauce:
- Combine all ingredients in a small bowl. Taste and re-season if needed.
- Although you can make this ahead of time, keep in mind that the color in the cranberries may spread to the orange segments over time, so you may want to delay adding the orange in until within an hour of serving. Store leftovers covered in the fridge.
Nutrition
Nutrition Facts
Brined & Buttered Boneless Turkey
Amount per Serving
Calories
503
% Daily Value*
Fat
31
g
48
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
159
mg
53
%
Sodium
1509
mg
66
%
Potassium
721
mg
21
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
51
g
102
%
Vitamin A
1265
IU
25
%
Vitamin C
14
mg
17
%
Calcium
136
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.