Buttermilk-brined roast turkey breast with blueberries and balsamic glaze

Flavourful, perfectly cooked turkey breasts are marinated in buttermilk and homegrown herbs.

Buttermilk-brined roast turkey breast with blueberries and balsamic glaze.


  • 2 tbsp dry rosemary sprigs
  • 2 tbsp dry thyme
  • 1 tbsp dry Basil
  • 2 pcs of turkey breast
  • 1 cup buttermilk
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 2 red onions cut into eighths (Leave the root intact so it holds together)
  • 1 lemon cut into eighths
  • 3 sprigs rosemary
  • 2 tbsp olive oil
  • 50 ml Balsamic vinegar
  • Blueberries (for garnishing)


  • Mix all ingredients with turkey breast in a pan.
  • Marinate for 2 hours.
  • Pre-heat oven to 160°C.
  • Line the bottom of a casserole with the onions, lemons, rosemary sprigs, and oil as a base for the turkey to roast on.
  • Remove the turkey from the marinade and discard the marinade.
  • Place the turkey in the casserole dish and place in the oven for approximately 1 ½ hours.
  • Rotate the casserole dish every 30 minutes.
  • Roast the turkey until an instant-read thermometer inserted into the thickest part reads 75°C. Remove from the oven, cover with a foil and let it rest for 15-20 minutes before carving.
  • Prepare balsamic reduction and keep it aside.
  • Garnish with blueberries on top.

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