Time: 12 hours 20 minutes
Complexity: easily
Servings: 8 - 10

The turkey (butterfly-cut for even and quick roasting) is soaked overnight in a herb-infused tea brine with orange and bourbon, then rubbed with cumin, coriander, and garlic butter and roasted until crisp and golden brown. The inside is juicy and tender. Just the thing for a big celebration!

Ingredients:

Turkey and brine

• 5 oranges
• 2 tbsp. salt
• 1 cup bourbon
• 1 cup of sugar
• 12 bags of plain black tea
• 12 black peppercorns
• 6 whole cloves
• 4 bay leaves
• 1 turkey, 15-17 lbs (6.5-7.5 kg), butterflyed (not kosher or marinated)

Spiced oil

• 220 g butter
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 6 cloves of garlic
• 1 tbsp paprika

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, Oranges, black tea, black peppercorns, bay leaf, carnation, coriander, cumin, paprika, bourbon

We recommend

Preparation:

Step 1
• Using a vegetable peeler, peel the zest from the oranges in wide strips, pressing gently to avoid the white pith. Set the zest aside and juice the oranges into a medium saucepan. Add the zest, salt, bourbon, sugar, tea bags, peppercorns, bay leaf, cloves, and 4 cups (1 L) water.
Step 2
• Bring to a boil, then turn off the heat and let the brine sit for 30 minutes.
Step 3
• Pour the brine into a plastic container or saucepan large enough to hold the turkey, add 20 cups (5 L) of ice water, and stir. Submerge the turkey in the brine, adding more ice water if necessary.
Step 4
• Weight the bird down with a plate to keep it submerged and refrigerate for at least 8 hours and up to 12 hours.
Step 5
• Drain the brine, rinse, and pat dry the turkey. Place it on a large cutting board lined with paper towels and let it rest on the counter until it reaches room temperature, about 1 hour.
Step 6
• Spiced oil:
  
  Place the butter in a medium bowl. Pulse the coriander, cumin, and garlic in a food processor until they form a coarse paste. Add to the bowl with the butter and sprinkle with paprika. Process until fully incorporated.
Step 7
• Position the oven rack on the middle shelf and preheat the oven to 190°C.
Step 8
• Pat the turkey skin dry again and rub the herb butter evenly over the entire surface, working it under the breast skin. Place the turkey in a large roasting pan as flat as possible. If your roasting pan is a bit small, tuck the wings behind the back, resting the legs on the ledge of the roasting pan. Place a large rimmed baking sheet lined with foil on the bottom of the oven to catch the drippings.
Step 9
• Roast the turkey until a thermometer inserted into the thigh registers 165°F (74°C), 1 1/2 to 2 hours. Transfer the bird to a cutting board and let rest for 30 minutes before serving.

Votes: 3