Butterflied Tea- and Orange-Brined Roasted Turkey with Porchetta-Spiced Butter
- Level: Easy
- Yield: 8-10
- Total: 12 hr 20 min (includes brining and resting times)
- Active: 25 min
Ingredients
Turkey and Brine:
5 oranges
2 cups kosher salt
1 cup bourbon
1 cup sugar
12 black peppercorns
12 plain tea bags
6 whole cloves
4 bay leaves
One 14- to 16-pound turkey (not kosher or self-basting), butterflied
Porchetta-Spiced Butter:
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon finely chopped fresh rosemary
2 teaspoons fennel seed
1 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
5 cloves garlic, minced
Directions
- 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.
For the porchetta-spiced butter:
- 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.