Orange, Tea, Bourbon-Brined Paprika Butter Turkey

4.2
(6)

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.

1
Prep Time:
15 mins
Cook Time:
2 hrs
Additional Time:
8 hrs 30 mins
Total Time:
10 hrs 45 mins
Servings:
12
Yield:
1 whole turkey breast

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.

Nutrition Facts (per serving)

508 Calories
15g Fat
19g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 508
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 32%
Cholesterol 126mg 42%
Sodium 16286mg 708%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 59g
Vitamin C 1mg 7%
Calcium 60mg 5%
Iron 3mg 14%
Potassium 734mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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