Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 9 hr
  • Prep: 8 hr
  • Cook: 1 hr
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

Cook’s Note

This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.

Martha Stewart

Turkey Gravy

4m Easy 99%
CLASS
Amanda Freitag

Turkey Chili

32m Easy 98%
CLASS
15m Intermediate 99%
CLASS
27m Easy 98%
CLASS
26m Intermediate 99%
CLASS
8m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages