Bourbon Orange Brined Turkey Recipe 375

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ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY



Orange, Tea, Bourbon-Brined Paprika Butter Turkey image

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.

Provided by Andy Bryan

Categories     Meat and Poultry Recipes     Turkey     Brine

Time 10h45m

Yield 12

Number Of Ingredients 18

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

Steps:

  • 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 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 : Calories 508.1 calories, Carbohydrate 19.1 g, Cholesterol 125.9 mg, Fat 15.2 g, Fiber 1.1 g, Protein 58.9 g, SaturatedFat 6.3 g, Sodium 16285.5 mg, Sugar 16.7 g

BOURBON & ORANGE BRINED TURKEY RECIPE - (3.7/5)



Bourbon & Orange Brined Turkey Recipe - (3.7/5) image

Provided by ruhroh

Number Of Ingredients 17

FOR THE BRINE:
2 gallons cold water
1 to 1 1/2 cups bourbon
1 cup kosher salt, such as Morton's brand
1 cup brown sugar
1 large navel orange, sliced into 6 wedges
2 bay leaves, crumbled
1 tablespoon black peppercorns
1 3-inch cinnamon stick, coarsely broken
FOR THE TURKEY:
One 12 to 14 pound turkey, defrosted if frozen, giblets removed. Deep frying recommended maximum bird is 15 pounds. Smaller is ideal.
NOTE: Only use the following if oven roasting, smoking or grilling your bird:
1 large navel orange, sliced into 6 wedges
Several sprigs of fresh herbs, such as sage, thyme, rosemary, etc.
4 tablespoons (1/2 stick) butter, melted
1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
Freshly ground black pepper

Steps:

  • MAKE THE BRINE: In a large stockpot or other container large enough to hold the turkey and brine, combine the water, bourbon, salt, brown sugar, orange wedges (squeeze each wedge to release the juice), bay leaves, peppercorns, and cinnamon stick. Stir to dissolve the salt and sugar. Add the turkey to the brine, breast-side down, weighting it with resealable plastic bags filled with ice or cold water. Refrigerate the turkey and brine for 24 hours. When ready to cook, drain the turkey and discard the brine. Blot the turkey dry with paper towels and knock off any solid bits of spices. Remove any large gobbets of fat at the front of the main cavity. Put the orange wedges and herbs in the main cavity. Tie the legs together with butcher's string and fold the wings behind the back. Combine the butter and Grand Marnier, if using, and coat the outside of the turkey. Start your grill, oven or roaster - set to 350°F. Roast the turkey until it is deeply browned, the skin is crisp, and the internal temperature of the thickest part of a thigh is 165°F when read on an instant-read meat thermometer. If deep frying - heat oil to 375°F. When lowering the turkey into the oil it is recommended to turn off the burner. Once turkey is fully submersed light the burner and cook maintaining 350°F oil temperature. Cook 3 to 4 minutes per pound. Internal temperature should be 165 to 170°F in the breast, 175 to 180°F in the thigh. Remove and let grease drain. Set on paper towel to rest for 15 minutes.

ORANGE TURKEY BRINE



Orange Turkey Brine image

Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests.

Provided by TIMP132

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h25m

Yield 1

Number Of Ingredients 10

1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2 bay leaves
1 cup kosher salt
1 ½ gallons water

Steps:

  • Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
  • Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
  • Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.

Nutrition Facts : Calories 697.4 calories, Carbohydrate 176.7 g, Fat 2 g, Fiber 17.2 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 91282.3 mg, Sugar 142.6 g

ORANGE-BOURBON TURKEY



Orange-Bourbon Turkey image

Provided by Food Network

Categories     main-dish

Time P1DT3h30m

Yield 12 servings

Number Of Ingredients 11

One 12-pound fresh or frozen whole turkey, thawed
2 cups fresh orange juice (about 6 oranges)
1 cup water
3/4 cup bourbon, divided
1/3 cup molasses
3/4 teaspoon salt, divided
4 oranges, peeled
Cooking spray
3 tablespoons all-purpose flour
Orange slices (optional)
Flat-leaf parsley sprigs (optional)

Steps:

  • Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
  • Preheat oven to 350 degrees.
  • Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
  • Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER



Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter image

Provided by Food Network Kitchen

Time 9h

Number Of Ingredients 13

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Zest (in wide strips) and juice of 5 oranges
Kosher salt
1 cup sugar
12 black tea bags
4 bay leaves
6 cloves
12 peppercorns
1 cup bourbon
2 sticks unsalted butter, softened
2 tablespoons honey
3 tablespoons dijon mustard
3 tablespoons spicy brown mustard

Steps:

  • Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
  • Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
  • Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

BOURBON TURKEY BRINE



Bourbon Turkey Brine image

I love my Bourbon Drunken Upside-Down Turkey, but it is a tad bit time consuming. Since Fibromyalgia is an ongoing battle for me, I wanted to make life a little easier and come up with a brine recipe due to a reviewers comment.

Provided by ShoeDiva

Categories     Thanksgiving

Time P2D

Yield 1 13-14.5lb Turkey, 4-6 serving(s)

Number Of Ingredients 18

1 oven cooking bag, and 1 flavor injector
1 (13 -14 lb) whole turkey (Shady Brook Farms)
3/4 cup sugar
3/4 cup kosher salt
1/4 cup peppercorn
7 cups cold water
1 cup ice
1 1/2 cups Bourbon (Jim Beam or Makers Mark)
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh sage (or Greenways Fresh Organic Poultry Blend Herbs)
1 bunch fresh parsley
1 bunch fresh marjoram
2 heads garlic, halved
2 blood oranges, quartered or 2 navel oranges, rind taken off and quartered
2 Red Delicious apples, pitted, and quartered
2 yellow onions, quartered
8 cups Bourbon (Jim Beam or Makers Mark)

Steps:

  • Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
  • Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
  • Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
  • Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
  • Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
  • Refrigerate & rotate every 12 hours.
  • Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).

Nutrition Facts : Calories 3605.4, Fat 87.5, SaturatedFat 24.6, Cholesterol 733.7, Sodium 21965.2, Carbohydrate 80, Fiber 8.3, Sugar 55.9, Protein 225.3

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