Butterflied Tea and Orange Brined Roasted Turkey with Sesame-Ginger Butter
Getting reviews...
Level:Easy
Total: 12 hr 20 min(includes brining and resting times)
Active: 25 min
Yield:8-10
Nutritional Analysis
Per Serving
Serving Size
1 of 10 servings
Calories
1042
Total Fat
47 g
Saturated Fat
19 g
Carbohydrates
31 g
Dietary Fiber
3 g
Sugar
27 g
Protein
106 g
Cholesterol
397 mg
Sodium
1925 mg
To give this bird complex flavor—and amazingly juicy meat—it’s first brined in a bourbon citrus blend then rubbed in butter infused with ingredients typically seen in the Asian kitchen—ginger, garlic, scallions, sesame oil and soy sauce.
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.
For the Asian ginger butter:
For the Asian ginger butter:
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.
Tools You May Need
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Copyright 2016 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.