Pastured Turkey Breast

One boneless turkey breast from our pasture raised turkeys. You’ll find these breasts are perfect for roasting. Each breast is tied with butcher twine netting for convenient roasting. Here’s a recipe we developed for our turkey breasts: Print Recipe Kimchi Brined Turkey Breast with Kimchi and Herb Sauce Course: Main Course Servings: 4 people Author: Chef Katy Sparks Ingredients1 boneless turkey breast 3 to 4 lbs, netting removed and un-rolledFor the Brine1 cup kimchi juice drained from a jar of kimchi1 cup buttermilk3 cloves garlic, smashed2 Tbsp kosher salt1 tsp freshly ground black pepper1 tsp ground coriander seed1 Tbsp fresh thyme, minced1 Tbsp fresh rosemaryFor Roasting the Turkey Breast½ cup butter, meltedFor the Kimchi and Herb Sauce1 cup plain sheep’s milk or cow’s milk yogurt½ cup mayonnaise1 cup drained kimchi, minced into small pieces¼ cup cilantro, minced¼ cup fresh basil, mincedsalt and fresh ground pepper to taste InstructionsCombine all brine ingredients and stir well to combine. Liberally coat the turkey breast in the brine and then transfer all to a 1 gallon sealable freezer bag. Refrigerate the turkey overnight or at least 8 hours. Turn the bag over a few times to evenly distribute the brine.Before Cooking the Breast:Preheat oven to 450 degrees. Remove most of the brine and pat the turkey breast dry with paper towels.Brush the turkey with enough melted butter to lightly coat all sides. Place the turkey in a roasting pan and cook for 10 minutes at 450 degrees.Reduce the oven temperature to 300 degrees and continue cooking until breast has reached internal temperature of 160 degrees.Baste occasionally with the remaining melted butter.Once turkey breast is fully cooked, let rest for at least 20 minutes before slicing and serving.While Turkey Breast is RoastingPrepare the kimchi and herb sauce. Combine all ingredients in a bowl and stir to combine. Taste for seasoning and adjust as needed. NotesLike this recipe? If you enjoyed this one, you can branch out by experimenting. Try brining the turkey breast in a different kind of lacto-fermented vegetable. Sauerkraut, dill pickles, curtido, and giardiniera all come to mind as tasty culinary foundations for a brine. Enjoy! We feed our poultry Certified Organic grains. And of course our birds never receive antibiotics and are never exposed to pesticides, herbicides, or GMO crops. Our turkeys are raised by our family with care on green grass pastures, where they can forage in the fields and nap in the shade. We offer delivery of our family farmed meats throughout the Northeast, shipped to your door in recyclable insulated containers. Our delivery area includes New York City, Long Island, New York state, New Jersey, Pennsylvania, Delaware, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine.