Orange, Tea, Bourbon-Brined Paprika Butter Turkey Recipe

Pour 2 quarts of water into a large soup pot and stir in orange juice and zest kosher salt sugar black tea bags bay leaves cloves peppercorns and bourbon. Bring to a boil reduce heat to low and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine adding more water if needed to cover. Refrigerate 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.

Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds paprika cumin seeds and garlic into softened butter in a bowl.

Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.

Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C) about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.