Butterflied Tea And Orange Brined Roasted Turkey With Honey Mustard Butter Recipes

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TEA- AND ORANGE-BRINED ROASTED TURKEY



Tea- and Orange-Brined Roasted Turkey image

Spike this orange-tea brine with a bit of bourbon to produce a moist, flavorful turkey.

Provided by Food Network Kitchen

Time 12h20m

Yield 10 to 12 servings

Number Of Ingredients 14

5 oranges
2 cups kosher salt
1 cup bourbon
1 cup sugar
12 plain tea bags
12 black peppercorns
6 whole cloves
5 bay leaves
One 14- to 16-pound turkey, not kosher or self-basting, giblets removed
1 medium onion, sliced
1 head garlic, halved crosswise
Several sprigs of fresh herbs, like thyme, parsley, rosemary, or sage
8 tablespoons (1 stick) unsalted butter
Freshly ground black pepper

Steps:

  • The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain into a medium saucepan. Add the zest strips, salt, bourbon, sugar, tea bags, peppercorns, cloves, 4 bay leaves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) of ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
  • The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
  • Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
  • Stuff the onion, garlic, herbs and remaining bay leaf inside the cavity. Melt the butter in a medium saucepan and brush half of it all over the bird. Sprinkle the skin with black pepper. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan. Tent the turkey with aluminum foil and roast 2 hours.
  • After 2 hours remove foil from turkey and increase oven temperature to 425 degrees F and continue roasting until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 1 hour more.
  • Transfer to a cutting board and let rest 30 minutes. Before serving, remove the vegetables and herbs and discard.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

BUTTERFLIED TEA AND ORANGE BRINED ROASTED TURKEY WITH ASIAN GINGER BUTTER



Butterflied Tea and Orange Brined Roasted Turkey with Asian Ginger Butter image

Rub this bourbon-citrus-brined bird with a soy-sesame butter.

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 15

5 oranges, plus slices for garnish (optional)
2 cups kosher salt
1 cup bourbon
1 cup sugar
12 plain tea bags
12 black peppercorns
6 whole cloves
4 bay leaves
One 14- to 16-pound turkey, not kosher or self-basting, butterflied
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
4 scallions, finely chopped, plus more for garnish (optional)
3 garlic cloves, finely grated

Steps:

  • The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges into a medium saucepan. Add the zest, salt, bourbon, sugar, tea bags, peppercorns, bay leaves, cloves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
  • The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
  • Mix the butter, ginger, sesame oil, soy sauce, scallions and garlic in a medium bowl until well combined.
  • Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
  • Pat the turkey skin dry again and rub the ginger butter evenly over the surface, also getting underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
  • Roast until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish with orange slices and chopped scallion if using.

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.

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB



Sunny's Butterflied Roast Turkey with Easy Orange Spice Rub image

Provided by Sunny Anderson

Categories     main-dish

Time 14h15m

Yield 10 servings

Number Of Ingredients 18

1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh thyme
1 bunch fresh sage
1 orange, halved
One 10- to 14-pound turkey
1 stick (8 tablespoons) unsalted butter, cold, cut into small dice
Olive oil, for drizzling
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
Zest of 1 orange
Kosher salt and coarsely ground black pepper
3 tablespoons honey
Juice of 1 orange
Orange slices
Fresh sage sprigs
Fresh thyme sprigs

Steps:

  • For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
  • For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
  • When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
  • To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
  • For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
  • Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
  • For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
  • Preheat the oven to 400 degrees F.
  • Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
  • Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

ENGLISH HONEY-ROASTED TURKEY



English Honey-Roasted Turkey image

Because I usually have very herb- and chestnut-filled stuffing, I wanted a roast turkey that is simple and traditional. I picked up this recipe in England, and absolutely love it. The gravy made from the pan drippings is heavenly!

Provided by JLamb36

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h30m

Yield 10

Number Of Ingredients 9

1 (10 pound) whole turkey - thawed, neck and giblets removed
1 lemon, cut in half
salt and black pepper to taste
1 small apple, peeled
1 small onion, peeled
1 small potato, peeled
3 ounces butter
6 ounces honey
1 cup chicken stock

Steps:

  • Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.
  • Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.
  • Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.

Nutrition Facts : Calories 816.4 calories, Carbohydrate 20.2 g, Cholesterol 286.4 mg, Fat 38.8 g, Fiber 1.3 g, Protein 92.7 g, SaturatedFat 13.6 g, Sodium 341.8 mg, Sugar 15.4 g

TURKEY WITH ORANGE-HONEY GLAZE



Turkey with Orange-Honey Glaze image

A tangy, fresh-tasting glaze over a golden roasted turkey makes for a memorable holiday main dish. We savor the juicy slices topped with the rich gravy. -Zita Wilensky, North Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 16-18 servings.

Number Of Ingredients 11

2 teaspoons rubbed sage
2 teaspoons salt
1/2 teaspoon pepper
Pinch dried thyme
1 turkey (18 to 20 pounds)
1 small orange, peeled and halved
1/4 cup butter, melted
1/3 cup orange juice
1/3 cup orange marmalade
1-1/2 teaspoons honey
Pinch ground cinnamon

Steps:

  • In a small bowl, combine the sage, salt, pepper and thyme; mix well. Rub 2 teaspoons inside the turkey; set remainder aside. Place orange inside turkey. Skewer openings and tie drumsticks together. Place on a rack in a roasting pan. Combine remaining sage mixture with butter; brush over turkey. Bake, uncovered, at 325° for 5-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. When the turkey begins to brown, cover lightly with foil. , In a saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened, stirring occasionally. Brush over turkey. Continue to bake, uncovered, 30 minutes to 1 hour longer or until thermometer reads 185°, brushing with the glaze occasionally. Remove from the oven; cover and let stand 20 minutes before carving. Thicken pan juices for gravy if desired.

Nutrition Facts :

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE



Holiday Turkey With Honey Orange Glaze image

The best recipe by far we have ever made for Thanksgiving. The glaze makes the turkey sweet and succulent!

Provided by Sarah Watson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 6h45m

Yield 20

Number Of Ingredients 9

2 teaspoons rubbed sage
2 teaspoons salt
1 pinch dried thyme
1 (16 pound) whole turkey, neck and giblets removed
¼ cup butter
⅓ cup orange juice
⅓ cup orange marmalade
1 ½ teaspoons honey
1 orange, peeled, sectioned, and cut into bite-size pieces

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
  • Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 581.7 calories, Carbohydrate 4.5 g, Cholesterol 220.7 mg, Fat 27.8 g, Fiber 0.1 g, Protein 73.6 g, SaturatedFat 8.9 g, Sodium 429.9 mg, Sugar 4 g

BRINED AND ROASTED WHOLE TURKEY



Brined and Roasted Whole Turkey image

No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.

Provided by Morton

Categories     Trusted Brands: Recipes and Tips

Time 13h20m

Yield 10

Number Of Ingredients 8

1 cup Morton® Coarse Kosher Salt
1 cup sugar
2 gallons cool water
1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
1 cup white wine, chicken broth or water

Steps:

  • Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
  • 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
  • To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g

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

HONEY, BUTTER, AND ORANGE INJECTED SMOKED TURKEY



Honey, Butter, and Orange Injected Smoked Turkey image

My family hardly ever eats turkey anymore that I haven't smoked. I tried this injection at Thanksgiving, and it is the best I've done yet. Enjoy.

Provided by Scotty Moore

Categories     Turkey Breasts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter, melted
1 shallot, sliced
1 garlic clove, sliced
4 teaspoons rubbed sage
1 teaspoon dried thyme
1/4 teaspoon salt
3/4 teaspoon cracked black pepper, fresh
1 tablespoon orange zest
1/2 cup white wine
2 oranges, juice of
honey, just
1 -2 turkey breast or 1 whole turkey

Steps:

  • In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
  • I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.

Nutrition Facts : Calories 467.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 163.3, Sodium 319.2, Carbohydrate 5.1, Fiber 0.5, Sugar 2.6, Protein 41.9

HONEY BRINED HERB ROASTED TURKEY



Honey Brined Herb Roasted Turkey image

Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.

Provided by Mirj2338

Categories     Whole Turkey

Time 16h

Yield 16 serving(s)

Number Of Ingredients 11

1 fresh frozen whole turkey, thawed or 1 fresh frozen whole turkey
8 -10 quarts water
2 cups kosher salt
1 cup honey
3 -4 teaspoons fresh coarse ground black pepper
10 -12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
4 -5 cups chicken stock
2 -3 lemons
2 -4 teaspoons olive oil

Steps:

  • Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
  • Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
  • Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
  • Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
  • Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
  • Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
  • Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
  • Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.

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.

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Mix together the butter, olive oil, zest, and 3 sprigs of sage and 1 sprig of rosemary, both finely chopped. Set the compound butter aside. Take your turkey out of the brine and pat it dry. Place in a large roaster and discard the brine. Quarter an onion, and take the onion, orange slices, remaining sage and rosemary and stuff into the cavity.
From tastykitchen.com


SMOKED BUTTERFLIED TURKEY - ALL INFORMATION ABOUT HEALTHY RECIPES …
My Butterflied Big Bird recipe combines Judy Rodgers' dry-brining techniques with J. Kenji López-Alt's Crisp-Skinned Butterflied Roast Turkey and my own simple herb butter. The turkey is spatchcocked and dry-brined with kosher salt, and then left to sit loosely-covered in the refrigerator for 24 to 48 hours.
From therecipes.info


ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER
Nov 22, 2017 - Get Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter Recipe from Food Network
From pinterest.com


BUTTERFLIED TEA- AND ORANGE-BRINED ROASTED TURKEY WITH CUMIN …
2014-10-16 Add the zest, salt, bourbon, sugar, peppercorns, tea bags, cloves, bay leaves and 1 quart (4 cups) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey ...
From recipenet.org


BUTTERFLIED TEA AT ORANGE BRINED ROASTED TURKEY NA MAY ASIAN …
Turkey at Brine: Asian Ginger butter: Mga Direksyon ; Para sa Asian ginger butter: Recipe courtesy ng Food Network Kitchen Recipe sa kagandahang-loob ng Food Network Kitchen Panoorin kung paano gawin ang resipe na ito. Antas: Madali ; Kabuuan: 12 oras 20 min (may kasamang brining at resting time) Aktibo: 25 min ; Yield: 8-10 ; Mga sangkap ...
From tl.acutabovefabrics.com


BUTTERFLIED TEA AND ORANGE BRINED ROASTED TURKEY WITH ASIAN …
2018-11-15 Add the zest, salt, bourbon, sugar, tea bags, peppercorns, bay leaves, cloves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey ...
From recipenet.org


BUTTERFLIED ROAST TURKEY - NISH KITCHEN
Place melted butter, sage and garlic in a bowl. Mix well. This mixture is called sage butter. Before marinating the turkey, score the legs and thighs. Now use your hands to rub the turkey really well with sage butter. Sprinkle paprika on top. Rub again. Pour the oil, and rub well again.
From nishkitchen.com


HERB-RUBBED CRISP-SKINNED BUTTERFLIED ROAST TURKEY RECIPE
2014-11-14 Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Place slotted broiler rack or wire rack on top. Combine garlic, chives, parsley, sage, thyme, and shallots in the bowl of a food processor.
From seriouseats.com


HONEY ORANGE BRINED TURKEY - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Honey Orange Brined Turkey are provided here for you to discover and enjoy ... 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe Easy Lunch For Friends Easy Meals To Cook Kids Easy Air Fryer Oven Recipes Dessert Recipes. Best Desserts Austin Texas Albanian Dessert Shendetlie Cheesecake Milkshakes Dessert For …
From recipeshappy.com


BUTTERFLIED TEA AND ORANGE BRINED ROASTED TURKEY WITH ASIAN …
Oct 15, 2019 - Get Butterflied Tea and Orange Brined Roasted Turkey with Asian Ginger Butter Recipe from Food Network. Oct 15, 2019 - Get Butterflied Tea and Orange Brined Roasted Turkey with Asian Ginger Butter Recipe from Food Network . Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


BUTTERFLIED ROASTED HERB TURKEY - COUNTRYSIDE CRAVINGS
2017-11-10 Remove turkey 1 hour before roasting. Preheat oven to 425 degrees F (218 degrees C). Line a large baking sheet with foil and place a cooling rack inside, set aside. In a small bowl combine the butter, herbs, salt and pepper, set aside. Place turkey breast side down on a cutting board with the tail facing you.
From countrysidecravings.com


ORANGE, HONEY, AND THYME BRINED TURKEY BREAST
2021-11-02 Pour in the brine and place the turkey breast in the bag, skin-side down. Seal the bag, place the dish in the refrigerator, and brine for at least 8 hours and up to 16 hours.
From greatist.com


THE EASIEST AND FASTEST: ROASTED BUTTERFLIED TURKEY
2015-11-20 Strain the stock through a fine mesh strainer into a 2-quart liquid measuring cup or a bowl; discard the solids. Skim off any fat from the surface of the stock. Melt the butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, stirring constantly, until golden brown, about 3 minutes.
From thedailymeal.com


CRISP-SKINNED SPATCHCOCKED (BUTTERFLIED) ROAST TURKEY WITH GRAVY …
2020-10-21 Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets.
From seriouseats.com


SUNNY’S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB
Nov 22, 2021 - Get Sunny’s Butterflied Roast Turkey with Easy Orange Spice Rub Recipe from Food Network
From pinterest.com


ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER
2014-10-28 Step 1. 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.
From recipenet.org


SWEET TEA BOURBON BRINED LIBERTERRE TURKEY WITH HONEY MUSTARD …
2014-12-02 When ready to cook the turkey, soften this mixture to room temperature or microwave for 30 seconds until its very soft. Brine. Unwrap the turkey, remove the neck and giblets and rinse the turkey under cold water. Pat very dry. Fill a large pot with 2 L of water, and all of the brine ingredients (other than the turkey and mustard butter glaze ...
From liberterre.ca


BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE …
Crecipe.com deliver fine selection of quality Butterflied, dry brined roasted turkey with roasted root vegetable recipes equipped with ratings, reviews and mixing tips. Get one of our Butterflied, dry brined roasted turkey with roasted root vegetable recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


BUTTERFLIED TEA- AND ORANGE-BRINED ROASTED TURKEY WITH HONEY …
2018-09-14 Drain, rinse and pat the turkey dry. Place on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Step 3. Mix the butter, Dijon, spicy brown mustard and honey in a medium bowl until well combined. Step 4
From recipenet.org


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