Buttermilk & Herb Brined Turkey with Caramelized Leeks and Shallots

Tender buttermilk-brined turkey breast, fresh herbs, and caramelized leeks and shallots come together in an elegant autumn main course. Pair it with Napa Valley Cabernet Sauvignon for a richer expression or Napa Valley Chardonnay for a bright, creamy complement to the savory turkey.

At a Glance

• Best for: Thanksgiving, fall dinners, and holiday entertaining
• Main ingredient: Turkey breast
• Flavor profile: Savory, herbaceous, rich, and subtly sweet
• Brining time: 24 to 36 hours
• Cooking temperature: 425°F
• Wine pairing: Napa Valley Cabernet Sauvignon or Napa Valley Chardonnay

What Wine Goes with Herb-Brined Turkey?

Turkey is wonderfully versatile with wine, particularly when paired with fresh herbs, caramelized leeks, and shallots. This recipe works beautifully with either Cabernet Sauvignon or Chardonnay, depending on the style of pairing you prefer.

For a richer red wine pairing, serve with 2022 Napa Valley Cabernet Sauvignon. Its red berry and dark fruit flavors, herbal complexity, and silky finish complement the savory herbs and caramelized vegetables.

For a lighter pairing, choose 2024 Napa Valley Chardonnay. Its bright citrus and orchard fruit flavors, creamy texture, and notes of vanilla, brioche, and ginger complement the richness of the turkey while bringing freshness to the pairing.

Ingredients

Buttermilk & Herb Brined Turkey

• 2 cups buttermilk
• 2 tablespoons salt
• ¼ teaspoon fresh thyme leaves
• 1 half skin-on, boneless turkey breast, approximately 2½ pounds

Plan ahead: Allow 1 to 2 days for the turkey to brine before cooking.

Caramelized Leeks and Shallots

• 2 leeks, trimmed, cleaned, and sliced into ¼-inch rings
• 5 small shallots, cleaned and quartered
• 2 tablespoons butter
• 3 tablespoons olive oil
• 5 fresh thyme sprigs
• Salt
• Freshly ground black pepper

How to Make Buttermilk & Herb Brined Turkey

1. Brine the Turkey

Place the buttermilk and salt in a gallon-size zipper bag, followed by the turkey breast.

Seal the bag, pushing out as much air as possible. Rotate the bag several times to distribute the brine evenly.

Place the bag on a sheet pan and refrigerate for 24 to 36 hours.

2. Prepare the Turkey for Roasting

About 2 hours before cooking, remove the turkey breast from the bag and scrape off as much buttermilk as possible.

Place the turkey on a wire rack, skin side up, over a sheet pan and return it to the refrigerator.

3. Roast the Turkey

Preheat the oven to 425°F and position a rack in the upper third of the oven.

Place the turkey in the oven and roast until cooked through. If the skin begins to darken too quickly, tent it loosely with foil.

Allow the turkey to rest for 15 minutes before carving.

Tip: Using a bone-in turkey breast? Plan for additional cooking time.

How to Make Caramelized Leeks and Shallots

While the turkey rests, prepare the vegetables.

In a large skillet, heat the butter and olive oil over low to medium heat.

Add the leeks, shallots, thyme, salt, and freshly ground black pepper.

Cook for 20 to 30 minutes, stirring occasionally, until the leeks and shallots are soft and beautifully golden brown.

Remove from the heat and serve alongside the sliced turkey breast. Garnish with seasonal fresh herbs.

Why Buttermilk Brine Works for Turkey

A buttermilk brine is an excellent way to prepare turkey breast because it adds seasoning and helps create a flavorful foundation before roasting.

Fresh thyme brings an herbaceous character to the turkey, while caramelized leeks and shallots add savory sweetness. Together, the flavors create a comforting autumn dish that feels equally suited to Thanksgiving dinner or an intimate fall gathering.

Which Wine Should You Choose?

Napa Valley Cabernet Sauvignon

Choose Cabernet Sauvignon if you prefer a richer red wine pairing. Red and dark fruit, herbal complexity, and warm spice notes complement the savory turkey, thyme, and caramelized vegetables.

Shop Napa Valley Cabernet Sauvignon

Napa Valley Chardonnay

Choose Chardonnay for a brighter pairing. Citrus, apple and pear flavors bring freshness, while its creamy texture and notes of vanilla, brioche, and ginger complement the richness of the turkey.

Shop Napa Valley Chardonnay

Tips for the Best Brined Turkey Breast

• Plan ahead. Give the turkey 24 to 36 hours to brine before cooking.
• Let the turkey rest uncovered before roasting. After removing the buttermilk, placing the turkey on a rack in the refrigerator helps prepare it for roasting.
• Watch the skin. If it browns too quickly, loosely tent the turkey with foil.
• Allow time to rest. Let the turkey rest for 15 minutes before carving.
• Caramelize slowly. Giving the leeks and shallots 20 to 30 minutes over low to medium heat develops their sweetness and depth.
• Serve with fresh herbs. A finishing touch of seasonal herbs adds color and freshness.

Frequently Asked Questions

How long should you brine turkey breast in buttermilk?

For this recipe, brine the turkey breast in buttermilk and salt for 24 to 36 hours before cooking. This makes it an ideal recipe to begin a day or two before your meal.

Why use buttermilk to brine turkey?

A buttermilk brine helps season the turkey before roasting and contributes to a flavorful, tender finished dish.

What wine pairs best with turkey?

Both Chardonnay and Cabernet Sauvignon can complement turkey. Chardonnay provides a brighter, fresher pairing, while Cabernet Sauvignon offers a richer option that works especially well with savory herbs and caramelized vegetables.

Does Cabernet Sauvignon pair with turkey?

Yes. Cabernet Sauvignon can pair beautifully with turkey when the dish includes savory, earthy, or herbaceous flavors. The thyme, caramelized leeks, and shallots in this recipe make Napa Valley Cabernet Sauvignon a natural red wine pairing.

Does Chardonnay pair with turkey?

Yes. Chardonnay's freshness and round texture make it a versatile pairing for roasted turkey. It works especially well with this recipe's buttermilk-brined turkey and rich caramelized vegetables.

Can I use a bone-in turkey breast?

Yes. A bone-in turkey breast can be used in place of boneless turkey breast, but it will require additional cooking time. Always verify doneness with a food thermometer.

Is this a good Thanksgiving turkey recipe?

Yes. The combination of herb-brined turkey, caramelized leeks, shallots, and thyme brings together classic autumn flavors, making it an elegant option for Thanksgiving or holiday entertaining.

Complete the Pairing

Whether you prefer the richness of Cabernet Sauvignon or the freshness of Chardonnay, both wines bring a distinct expression to this savory autumn dish.

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