Butterflied Tea And Orange Brined Roasted Turkey With Honey Mustard Butter Recipes

BUTTERFLIED TEA AND ORANGE BRINED ROASTED TURKEY WITH ASIAN GINGER BUTTER

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 into a medium saucepan. Add the zest, salt, bourbon, sugar, tea bags, peppercorns, bay leaves, cloves 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) 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.
• Mix the butter, ginger, sesame oil, soy sauce, scallions and garlic 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 ginger butter evenly over the surface, also getting 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 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. Garnish with orange slices and chopped scallion if using.

TEA- AND ORANGE-BRINED ROASTED TURKEY

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.
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BRINED AND ROASTED TURKEY

Steps:

• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
• For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
• Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
• In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

ORANGE-TEA-BOURBON BRINED TURKEY WITH HONEY MUSTARD BUTTER

Steps:

• 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.

BUTTERFLIED TEA- AND ORANGE-BRINED ROASTED TURKEY WITH PORCHETTA-SPICED BUTTER

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, rosemary, fennel, lemon zest, pepper and garlic 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 butter mixture 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.

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB

Steps:

• For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
• When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
• To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
• For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
• Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
• For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
• Preheat the oven to 400 degrees F.
• Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
• Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY

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.