Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the 2 quarts water into a large pot with the kosher salt, white sugar, tea bags, bay leaves, cloves and peppercorns. Add the orange zest strips and juice. Bring to a simmer, stirring until the salt and sugar dissolve, about 5 minutes.

2. Remove the pot from the heat and let the brine steep for 20 minutes. Discard the tea bags, then cool the mixture completely. Stir in the bourbon and the 4 quarts cold water.

3. Place the turkey breast in a large container or brining bag and pour the cooled brine over it, adding more cold water if needed to cover. Refrigerate for 12 to 18 hours.

4. Remove the turkey from the brine and rinse it well under cold water. Pat it very dry with paper towels and let it sit uncovered in the refrigerator for 1 hour to dry the skin.

5. Preheat the oven to 325°F (163°C). Crush the coriander seeds and cumin seeds coarsely with a mortar and pestle or the bottom of a heavy pan.

6. In a bowl, mix the crushed coriander, crushed cumin, paprika, chopped garlic and softened butter until well combined into a smooth seasoned butter.

7. Gently loosen the skin over the breast and spread about two-thirds of the seasoned butter under the skin. Rub the remaining butter over the outside of the skin.

8. Set the turkey breast on a rack in a roasting pan and roast for about 2 hours, until the thickest part reaches 165°F (74°C). Baste with the pan juices every 30 minutes and tent loosely with foil if the skin browns too fast.

9. Transfer the turkey to a cutting board and rest for 20 to 30 minutes before carving.