Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter
- 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
- 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.
- Photograph by Yunhee Kim
turkey, oranges, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, bourbon, butter, honey, dijon mustard, brown mustard
Taken from www.foodnetwork.com/recipes/food-network-kitchens/orange-tea-bourbon-brined-turkey-with-honey-mustard-butter-recipe.html (may not work)