Dairy Free Buttermilk Brined Turkey Breast

Dairy free buttermilk brined turkey tastes amazing and works beautifully. Serve a perfectly tender herb filled turkey ready in under an hour* with our dairy free buttermilk brine recipe! (Gluten free, dairy free, egg free, nut free, soy free, FODMAP)

Making Dairy Free Buttermilk

Buttermilk or sour milk is a fermented drink made of dairy. It was usually made from the liquid left after churning butter. Nowadays there are simple DIY (do it yourself) methods for making it.  And you can even enjoy dairy free buttermilk too!

To make your own non dairy buttermilk use:

• Non dairy milk
• 1 tablespoon white vinegar or lemon juice

Pour one tablespoon of white vinegar or lemon juice into a liquid measuring device. Then add enough non dairy milk to equal one cup. Substitute this cup for cup in any recipe calling for buttermilk! 

You can freeze leftovers for up to 3 months (just know depending on the dairy free milk you use, the consistency of the texture may change). You can also store the buttermilk in the fridge covered for up to two weeks. (But not past the original milk expiration date). 

What type of non dairy milk should I use?

I personally prefer the unsweetened unflavored non dairy creamers. Nutpods and Ripple are both brands I can find and use consistently. 

What can I use leftover buttermilk with?

• Cakes
• Biscuits
• Pancakes
• Muffins
• Cupcakes

Buttermilk Brine

Every had a dried out turkey? Brining is a great way to allow the turkey to take in extra moisture prior to cooking it and results in a moist and juicy turkey. The acid from the buttermilk helps to serve as a turkey tenderizer while the salt allows the turkey to soak in all that moisture. The results are that perfect turkey you are looking to serve on Thanksgiving Day! 

Ingredients for Buttermilk Brine

For your brining solution you will need:

• Salt
• Herbs
• Buttermilk

Directions

Mix your salt, herbs and buttermilk in a brining bag and then place your turkey in the brining solution for several hours to allow all that liquid to soak into the turkey. Then it’s time to get cooking! 

Cooking

Once your turkey has soaked in the brine solution, you will want to remove it from the solution and pat it dry with towels. There are several baking methods you can use–some will get your turkey breast cooked in under an hour! 

Size Matters

To get your turkey to cook in under an hour, you’ll want to use a two pound turkey breast. (See why size matters in this article). 

Some adjustments in cooking time will need to be made if you cook multiple turkey breasts at one time or if your turkey is over two pounds. 

How much turkey breast should I plan on serving per person?

As a rule, it’s good to plan on one pound of bone in turkey per person, or ½-¾ pound of turkey breast per person. Opt for a little more per person if you are wanting leftovers too! 

Turkey Breast Cooking Time By Device

In general, if you are cooking a bone in turkey, cooking time is 20 minutes per pound at 350 degrees. 

For turkey breast, that time changes a little because of the density of the meat. 

Roast

Preheat oven to 325 degrees. Place your turkey breast in a lightly greased roasting rack lined pan. Brush the turkey lightly with a little bit of oil on the top of the turkey, then add a sprinkle of seasonings if desired. Loosely cover the turkey with foil or roasting lid. Cook until meat thermometer reads 155 degrees. After cooking remove turkey from oven and allow to cool 15 minutes before carving (or you can try my burn the ends of your fingers method–that works too!) 

• 1-1 ½ pound turkey breast: 35-40 minutes at 325 degrees 
• 2-2 ½ pounds turkey breast: 45-50 minutes at 325 degrees
• 2 ½-3 pounds turkey breast: 50-60 minutes at 325 degrees
• 4-6 pound turkey breast: 1.5 hours-2 hours cooking time at 325 degrees
• 6-8 pound turkey breast: 2 ½-3 hours cooking time at 325 degrees
• *Note these times are approximate

Slow Cooker Method

This is my favorite method of cooking a turkey when I need to utilize my oven space. It takes a little longer, but still results in a nice tender turkey breast. I also like it because after brining I just throw it in the slow cooker and forget about it until it’s time to eat! 

Remove your turkey from the brine solution and pat dry with paper towels or towel. Place the turkey breast in your slow cooker and add ¼ cup broth or water to the bottom of the slow cooker. Sprinkle additional herbs on top prior to cooking if desired. Turn slow cooker to low. Cook for desired amount of time. When ready to carve, remove the lid from the slow cooker, turn off slow cooker and allow turkey to cool for approximately ten minutes prior to carving.

Cooking time:

1-3 pound turkey breast: Cook on low for 4-6 hours. 

4+ pounds: Cook on low 6-8 hours

Pressure Cooker

I forgot to put the turkey in the oven one year and had less than two hours until everyone came! A neighbors pressure cooker came to the rescue! 

Brine your turkey breast and then pat dry with paper towels or a towel. Place your turkey breast in the pressure cooker and sprinkle with additional herbs if desired. Lock the lid and heat the pressure cooker turkey breast on high pressure. After your meat has cooked for the desired time, quick release the pressure and and check the turkey temperature. Turn on your oven broiler and broil the turkey in the oven for 1-2 minutes to crisp and brown the turkey skin (optional) 

Cooking time: 

2-3 pound turkey breast: 25-30 minute cooking time

3-4 pound turkey breast: 30-35 minute cooking time

5+ pound turkey breast: Add an additional 5-10 minutes cooking time per pound. 

Air Fryer

Second best (and fastest) to the pressure cooker is the air fryer. It also will yield a nice juicy turkey and a nice browned exterior. Cooking time for the air fryer is also a little less than the oven roasting version. 

Cooking

Preheat your air fryer to 350 degrees. Cook skin side down in the air fryer. After cooking, allow turkey to cool for several minutes in the air fryer before bringing it out to carve. 

2-3 pound turkey: Cook for 15 minutes skin side down, Flip and cook an additional 15 minutes.

4-6 pound turkey: Cook for 20 minutes skin side down. Flip and cook an additional 20 minutes.