Best Orange Tea Bourbon Brined Turkey With Honey Mustard Butter Recipes

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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

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.

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.

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.

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

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

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.

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