Butter-Basted Turkey Breast (Carnivore Style) - For the Carnivore Diet
This turkey breast keeps things strictly carnivore and deeply satisfying: skin rendered crisp in beef tallow, the meat basted with butter, and an optional drippings-based sauce to finish. A short dry brine with salt concentrates flavor and helps the skin crackle.
For best results, use a skin-on, boneless half-breast. Pat it very dry, salt it generously, and let it air-dry in the fridge to firm the skin. Sear slowly to render the fat before finishing in the oven. A quick rest brings it to safe temperature and keeps the juices in.
If you want a simple sauce, reduce the pan drippings with a splash of heavy cream for richness, or loosen with unsalted bone broth for a lighter, pure-meat finish. Slice across the grain and spoon over the reduction.
Leftovers reheat beautifully: warm slices gently in a covered skillet with a spoon of tallow or a little broth until just hot. This keeps the meat tender and prevents drying.
Note: Nutrition is estimated without the optional sauce. Salt to taste depending on your needs.
Ingredients
- 1.5 lb (680 g) skin-on, boneless turkey breast (skinless works, but skin-on crisps best)
- 2 teaspoons fine salt, divided
- 1.5 tablespoons beef tallow (or ghee)
- 2 tablespoons unsalted butter
- Optional pan sauce: 1/2 cup heavy cream or 1/2 cup unsalted bone broth
Instructions
- Dry brine: Pat the turkey breast very dry. Sprinkle 1.5 teaspoons salt all over (and under the skin if possible). Refrigerate uncovered on a rack for at least 1 hour and up to 24 hours.
- Preheat oven to 350°F (175°C). Allow turkey to sit at room temperature for 15–20 minutes while the oven heats.
- Preheat a heavy oven-safe skillet (cast iron preferred) over medium heat. Add beef tallow.
- Sear, skin-side down: Place the turkey skin-side down and cook 6–8 minutes, adjusting heat so the fat renders and the skin turns deep golden without burning.
- Flip the breast, add butter, and baste for 60–90 seconds, spooning the foaming butter over the meat.
- Roast: Transfer the skillet to the oven and roast until the thickest part reaches 160°F (71°C), about 15–25 minutes depending on thickness.
- Rest: Move the turkey to a warm plate, tent loosely with foil, and rest 10 minutes. Carryover heat will bring it to 165°F (74°C). Sprinkle the remaining 0.5 teaspoon salt to finish, to taste.
- Optional pan sauce: Return skillet to medium heat. For a richer sauce, add heavy cream to the drippings and simmer 2–3 minutes until slightly thickened. For a lighter sauce, add bone broth and reduce by half. Season with salt to taste.
- Slice across the grain and serve with any accumulated juices or the pan sauce.