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Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce Recipe

Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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  • on December 22, 2009

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    The turkey turned out awesome. I don't have a grill, so I pan seared it with olive oil and butter, then put it in the oven at 350 degrees. It turned out perfect! The spices were so great on the turkey! However, the sauce took forever!!!!! I could not get it to reduce at a thick enough consistancy. I'll cut the orange juice and chicken stock in half next time. But all the flavors together were wonderfull and everyone really enjoyed it!

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  • on November 27, 2009

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    I have cooked lots of turkey and in many ways - in the oven, on the grill, deep fried and smoked -- this was the best turkey I have ever cooked - moist tender and flavorful. I did the brining step, made a double batch to make sure my breast was totally covered, and after reading other reviews did brine it for about 12 hours. I wasn't so sure about the spice blend but made it as called for, and it produced great flavor. To keep it easy, I cooked it on the smoker so it did not need the constant attention as if it were on the grill - smoked for 3 hours. The orange sauce is a must - just plan on it taking about an hour to reduce - great option rather than gravy. Served this with Bobby Flays, sweet potatoe Gratin with smoked chiles, also on this site.

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  • on November 19, 2009

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    Haven't tried it yet, however I'm going to try it on Turkey Day!!!

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  • on November 17, 2009

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    I have been craving this since I made it for last year's Thanksgiving. My in-laws are still talking about it, it is now in the family recipe book.

    Just amazing....

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  • on November 15, 2009

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    Bobby -
    Having you in the kitchen is better than me in the kitchen experimenting! I LOVE the sauce! Great job.

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  • on August 23, 2009

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    The brining made this turkey breast so moist and tender even the kids commented on it. The spice rub made it so flavorful you didn't even need the orange sauce but it was pretty good. I had no problems with reducing all the liquid as other people mentioned. Typical BFlay recipe, the right seasonings and the right amount. The fennel was delicious and we don't usually like the black licorice taste. Our family rates our recipes as keepers or no keepers. This was definitely a keeper but not for a Thanksgiving turkey.

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  • on May 03, 2009

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    Been meaning to review this recipe since Thanksgiving - made it for the first time on Thanksgiving along with Sherry Vinegar Brown Sugar Glazed Turkey Drumsticks and a coupe of times since..............we absolutely loved it. Great for a change from the traditional turkey dinner as well as great all year long. Thanks Bobby!

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  • on January 12, 2009

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    I love Bobby Flay but had a real problem with the sauce. The rub was easy to make and worked well with the turkey. However the sauce was another situation. I am a novice but realized I was in trouble when I had to go to a bigger pot to combine all the sauce ingredients. Now I realize the printed recipe should not include 8 cups of chicken broth. Us novices are always the last to spot the mistakes.
    Bob

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  • on January 10, 2009

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    I made turkey for the first time and it was great. my guest was going crazy over it, the sauce came out good too.

    bobby is my favorite chef anyways, followed by Ina

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  • on January 06, 2009

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    I also did not see the episode, but found the recipe online. I actually quadrupled the recipe and made it for 30 people. I read all of the reviews about how the liquid didn't reduce. I took 2 of the cups of chicken stock out of the recipe (taking out a total of 8 cups. Yes, I made it with 24 cups of chicken stock. And, YES, it was A LOT of liquid. I was patient, and it DID REDUCE. (It took about 2 hours. ...It was fantastic!! I brinned the turkey and made the rub and sauce the night before. All I had to do on Turkey Day was put the rub on the turkey breasts and grill them, heat up the sauce and add the parsley and butter. I also did not strain. It was AMAZING!! I ended up freezing 1 left-over turkey breast and some of the sauce (separately, of course. I just had it for dinner tonight. Again...FANTASTIC!!

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