Best 2 Bourbon Orange Brined Turkey Recipes

Introducing the delectable dish of bourbon orange brined turkey, a culinary masterpiece that tantalizes taste buds with its unique blend of flavors. This recipe elevates the traditional Thanksgiving turkey to new heights, infusing it with the warm notes of bourbon and the zesty sweetness of oranges. The result is a moist, flavorful turkey that will be the star of your holiday feast. Get ready to embark on a culinary journey that will leave your guests craving for more.

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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

Ingredients

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

Ingredients

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.

Tips:

Brining the Turkey: To ensure a flavorful and juicy turkey, prepare a brine solution using Bourbon, orange juice, water, salt, sugar, and spices like cloves, allspice, and bay leaves. Submerge the turkey in the brine for 12-24 hours, depending on its size, for optimal flavor absorption.
Drying the Turkey Thoroughly: Before roasting, ensure the turkey is completely dry by patting it with paper towels. This will help the skin to crisp and brown evenly.
Using a Cooking Bag: Consider using a cooking bag to roast the turkey. This method helps retain moisture and results in a tender and succulent bird.
Tent with Aluminum Foil: If you're not using a cooking bag, tent the turkey loosely with aluminum foil during the initial roasting period to prevent the skin from over-browning.
Basting the Turkey: Basting the turkey regularly with the pan juices throughout the roasting process helps keep it moist and adds extra flavor.
Using a Meat Thermometer: To ensure that the turkey is cooked safely and to perfection, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C) as recommended by the USDA.
Resting the Turkey: Once cooked, let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

To achieve a moist, flavorful, and golden-brown turkey for your special occasion, follow these tips and techniques provided in the recipes from the article. Remember to brine the turkey, dry it thoroughly, consider using a cooking bag or tenting with foil, baste regularly, use a meat thermometer, and let the turkey rest before carving. These steps will ensure a perfectly cooked and delicious Bourbon Orange Brined Turkey that will impress your family and friends.