Butterflied Tea And Orange Brined Roasted Turkey With Cumin Coriander Compound Butter Food

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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.

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.

BUTTERFLIED TEA- AND ORANGE-BRINED ROASTED TURKEY WITH PORCHETTA-SPICED BUTTER



Butterflied Tea- and Orange-Brined Roasted Turkey with Porchetta-Spiced Butter image

All the flavors you?d find in delicious porchetta--fennel, rosemary, garlic and orange--are used to season this turkey.

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 15

5 oranges
2 cups kosher salt
1 cup bourbon
1 cup sugar
12 black peppercorns
12 plain tea bags
6 whole cloves
4 bay leaves
One 14- to 16-pound turkey (not kosher or self-basting), butterflied
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon finely chopped fresh rosemary
2 teaspoons fennel seed
1 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
5 cloves garlic, minced

Steps:

  • Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain the juice into a small saucepan. 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, adding more ice water if needed. Weight it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
  • 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.
  • Mix the butter, rosemary, fennel, lemon zest, pepper 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 butter mixture evenly over the surface, also pushing some 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, basting the turkey with the pan drippings every 30 minutes or so, 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.

BUTTERFLIED TEA- AND ORANGE-BRINED ROASTED TURKEY WITH HONEY-MUSTARD BUTTER



Butterflied Tea- and Orange-Brined Roasted Turkey with Honey-Mustard Butter image

Turn the best dipping sauce for poultry--honey mustard--into a butter rub that makes this tea-and-bourbon-brined turkey a sweet-and-spicy masterpiece.

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 13

5 oranges
2 cups kosher salt
1 cup bourbon
1 cup sugar
12 black peppercorns
12 plain tea bags
6 whole cloves
4 bay leaves
One 14- to 16-pound turkey (not kosher or self-basting), butterflied
2 sticks (1 cup) unsalted butter, at room temperature
3 tablespoons Dijon mustard
3 tablespoons spicy brown mustard
2 tablespoons honey

Steps:

  • Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain the juice into a small saucepan. 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, adding more ice water if needed. Weight it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
  • 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.
  • Mix the butter, Dijon, spicy brown mustard and honey 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 honey-mustard butter evenly over the surface, also pushing some 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, basting the turkey with the pan drippings every 30 minutes or so, 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.

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

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