ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER

ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER image

Categories turkey

Yield 2 People

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:

Cook's Note: This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird. 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.