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.

Gallery

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
8 hrs 30 mins
total:
10 hrs 45 mins
Servings:
12
Yield:
1 whole turkey breast
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.

  • 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.

  • 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.

  • 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

508 calories; protein 58.9g 118% DV; carbohydrates 19.1g 6% DV; fat 15.2g 23% DV; cholesterol 125.9mg 42% DV; sodium 16285.5mg 651% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2019
We received so many compliments last year on our turkey that we are doing it again this year. We hosted two Thanksgiving dinners totaling 45 people and used this recipe. Rave reviews. Turkey was moist and had a great flavor that was subtle and delicious. Thank you for this wonderful recipe. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/26/2016
Very good the turkey was moist and seasoned just right. Read More
Rating: 4 stars
04/10/2017
I also cut this recipe in half and used it for a chicken. It turned out moist and tender but a little too salty for our taste. Read More
Rating: 5 stars
11/06/2015
I used this recipe on a chicken instead of a turkey breast so I just halved everything and let it sit in brine 8 hours. Only change I made was to use fat-free greek yogurt instead of butter for the rub. So juicy and flavorful with a bit of earthiness coming from the tea and bourbon and the orange adding a touch of brightness. Brining is so worth every bit of extra time. Read More
Advertisement
Rating: 5 stars
02/22/2019
We received so many compliments last year on our turkey that we are doing it again this year. We hosted two Thanksgiving dinners totaling 45 people and used this recipe. Rave reviews. Turkey was moist and had a great flavor that was subtle and delicious. Thank you for this wonderful recipe. Read More
Rating: 5 stars
11/13/2013
This will be my third year using this on a whole turkey. It's great! Everybody loves it. Read More