Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter

  1. Cook's Note: This recipe is not for a Kosher Bird, which is already brined.
  2. Use only for a frozen or fresh bird.
  3. Unwrap the turkey and remove the neck and giblets (reserve for gravy).
  4. Rinse the turkey under cold water and pat dry.
  5. 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.
  6. Bring to a boil, then simmer 10 minutes.
  7. Add 4 quarts cold water and let cool.
  8. Submerge the turkey in the brine, adding water to cover, if necessary.
  9. Refrigerate at least 8 hours or overnight.
  10. Remove the turkey from the brine; rinse and pat dry.
  11. Mix the butter, honey, dijon mustard and spicy brown mustard until combined.
  12. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs.
  13. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.
  14. Let the turkey stand 30 minutes at room temperature before roasting.
  15. 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.
  16. Tie the drumsticks together with twine.
  17. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound.
  18. Transfer to a cutting board and let rest 30 minutes before carving.
  19. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
  20. 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)

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