Time: 8 o'clock
Complexity: easily
Quantity: 1 turkey

Spiced Turkey in a Tea-Bourbon Brine - a detailed recipe.

Ingredients:

• 1 (5-6 kg) defrosted and gutted turkey
• Zest and juice of 5 oranges, cut into wide strips
• 1 cup coarse salt
• 1 cup of sugar
• 12 black tea bags
• 4 bay leaves
• 6 carnation umbrellas
• 12 black peppercorns
• 1 tbsp. bourbon
• 240 g butter, room temperature
• 2 tablespoons of honey
• 3 tablespoons Dijon mustard
• 3 tbsp Indian mustard

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, bay leaf, carnation, black pepper, bourbon, honey, Dijon mustard, Indian mustard, mustard

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Preparation:

Step 1
• Fill a large container with 2 liters of water, add 1 cup of salt, orange zest and juice, sugar, tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil and simmer for 10 minutes, until the salt and sugar are completely dissolved. Add 4 liters of cold water and let cool. Immerse. turkey Place the turkey completely in the brine; if it's not submerged, add some water. Refrigerate for 8-10 hours.
Step 2
• Remove the turkey from the brine, rinse, and pat dry. Combine the butter, honey, Dijon mustard, and Indian mustard in a bowl. Rub the mixture generously inside and out, including under the skin. Let the turkey sit at room temperature for 30 minutes.
Step 3
• Preheat oven to 180°C (350°F). Place the turkey breast-side up on a baking sheet, truss the legs, and tuck in the wingtips. Place in the bottom of the oven and roast until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C). This will take about 35 minutes per kilogram (1.5 lb) of turkey. Place on a cutting board and let rest for 30 minutes.
  
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