Orange, Tea, Bourbon-Brined Paprika Butter Turkey |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 1 |
|
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. Ingredients:
brine |
2 quarts water |
5 oranges - juiced and zest cut off in large strips |
2 cups kosher salt |
1 cup white sugar |
12 black tea bags |
4 bay leaves |
6 whole cloves |
12 whole black peppercorns |
1 cup bourbon whiskey |
4 quarts cold water, or as needed |
1 (8 pound) whole turkey breast |
seasoned butter |
2 tablespoons coriander seeds, crushed |
1 tablespoon paprika |
2 teaspoons cumin seeds, crushed |
6 cloves garlic, crushed and chopped |
6 tablespoons butter, softened |
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.
|
|