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Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Orange, Tea, Bourbon-Brined Paprika Butter Turkey

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    10 h 45 m
RockyTrax

RockyTrax

Great-tasting roast turkey flavor. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Can also be used on a full-size turkey. Cooking time is about 15 minutes per pound. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 58.9 g
  • 118%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 16286 mg
  • 651%

Based on a 2,000 calorie diet

Directions

  1. Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
  3. Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
  4. Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
  5. Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.
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Reviews

smartnor
0

smartnor

11/13/2013

This will be my third year using this on a whole turkey. It's great! Everybody loves it.

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