Bourbon-Brined Paprika Butter Turkey with Orange and Tea

Follow our step-by-step guide on how to make Bourbon-Brined Paprika Butter Turkey with Orange and Tea.

1. Step 1

   Start by pouring 2 quarts of water into a large soup pot. Add the freshly squeezed orange juice and the zest strips, followed by the kosher salt, white sugar, black tea bags, bay leaves, whole cloves, and black peppercorns. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld beautifully.

2. Step 2

   Next, mix in 4 quarts of cold water to cool down the brine. Once it's at a comfortable temperature, submerge the turkey breast in the brine, ensuring it's fully covered. If needed, add more water. Cover the pot and refrigerate for 8 hours or overnight for maximum flavor infusion.

3. Step 3

   When you're ready to cook, preheat your oven to 350°F (175°C) and position the oven rack at the lowest level. This will help the turkey cook evenly and develop a lovely golden skin.

4. Step 4

   Remove the turkey from the brine and discard the marinade. Rinse the turkey under cold water and pat it dry with paper towels to ensure a crispy skin.

5. Step 5

   In a mixing bowl, combine the crushed coriander seeds, paprika, cumin seeds, and chopped garlic with the softened butter. This seasoned butter will add a delightful flavor to your turkey.

6. Step 6

   Gently loosen the skin over the turkey breast with your fingers, being careful not to tear it. Spread about 1/4 cup of the seasoned butter beneath the skin, allowing the flavors to penetrate the meat. Rub the remaining 2 tablespoons of seasoned butter all over the outside of the turkey breast for an extra layer of flavor.

7. Step 7

   Place the turkey breast on a roasting rack and set it inside a roasting pan. Roast in the preheated oven until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast reads 165°F (75°C), which should take about 2 hours.

8. Step 8

   Once done, transfer the turkey breast to a cutting board and let it rest for 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful.