orange, tea, bourbon-brined paprika butter turkey

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• 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.
• 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 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.