Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

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I made this 3 or 4 years ago when my youngest ask me to switch up from the traditional Thanksgiving fair. The turkey was perfect, the orange glaze was out of this world. Don't be intimidated by the sauce. I made it just as the recipe called for. My turkey had about 15 minutes to go and my sauce was still not thickening. I went from a low simmer to a medium heat along with constant stirring and the water evaperated very rapidly. The sauce thickened right up to perfection. Happy Holidays

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This is very good! We used a bone-in 2 pound turkey breast that we grilled for 60-70 minutes. Highly recommend.

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Voted best turkey ever eaten at our Christmas dinner! We were looking for a non traditional dinner to have for our family of five and with temps being in the low 80's cooking outside was very appealing. After reading the other reviews I made sure to start the orange sauce when the turkey went on the grill to give it enough time to reduce. Our bird was about 6 pounds so it took close to an hour to cook. Made Bobby's roasted brussels sprouts with pomegranates, roasted potatoes and grilled asparagus. Not sure if we will ever go back to the heavy traditional dishes of mashed potatoes and fat laden green bean casseroles ever again!

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The turkey turns out perfect. The sause does too; with a little love. The sauce will not turn out thick as a gravy, but to keep it from having a water consistency. Add a little 1/4 t arrowroot, it doesnt take away from the taste of the sauce but gives it a little more body.

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I have a brother-in-law who doesn't eat turkey and he even loved it. best turkey I ever cooked!

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I tried this recipe out on my generally mal-content sister-in-law and all she could do is smile through the whole meal! The sauce took a little patience, but was not as trying as some of the other posts would have you believe. As the midwest is currently under a winter storm warning, I seared the turkey in a cast iron pan and then transferred it to the oven-as opposed to grilling-and it turned out great. This one is definitely going in my Food Network Recipe Manager!

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Very impressed - Taste Sensation both the rub and sauce as they compliment the other very well. Grilled over charcoal - added just the perfect touch of smoke flavor.

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I thought this was a very tasty recipe since I am typically not a big fan of turkey. I brined the breast for longer -- about 2-3 hours. I also did not cook it on the grill since there is about 2 feet of snow outside right now. I seared it in a pan and then put it in the oven and the meat came out tasty and moist. The rub is so yummy! The sauce did take a while, but I allowed time for that process by completing other components of the meal while it simmered. I would not recommend reducing the OJ or stock unless you reduce the amount of the other ingredients as well. I thought, once completed, that the proportions of the sauce ingredients tasted just right and messing with the amounts might throw off the flavor. And this is one sauce that can't be done over quickly!

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The amounts for the sauce are probably right since you usually reduce liquids by half. If you follow the recipe, the sauce will take a while, but if you cut the chicken stock in half I think it will be too little liquid for the amount of herbs you're going to add at the end. You can always reduce the liquid to the level you want, it just takes a little more time and patience!

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The turkey ***** was very good off the grill. I did not have time to prepare the sauce but I want to do that next time I do this recipe. I noticed alot of comments that you should reduce the chicken stock. The recipe calls for 4 cups of stock; does everyone think it should be 2 cups of stock and everything else remains the same in the ingredients including the 2 cups of orange juice?