Turkey in tea-orange brine and Asian-style ginger butter in the oven

Votes: 1

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

Nutritional value per serving:

Calories 1042, total fat 47 G., saturated fats 19 G., proteins 106 G., carbohydrates 31 G., fiber 3 G., cholesterol 397 mg, sodium 1925 mg, sugar 27 G.

To infuse your holiday turkey with the wonderful flavor and aroma of an Asian dish, soak it overnight in a tea brine with oranges and bourbon. Before roasting, rub it thoroughly with butter, soy sauce, sesame oil, and ginger. Make sure to cover every inch of the skin, and don't forget to rub under the skin where it separates from the meat. This will give you a juicy and tender turkey with golden, crispy skin.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Turkey and brine

5 oranges + slices for serving (optional)
2 tbsp. coarse 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, 15-16 lbs (6.5-7.5 kg), butterflyed (not kosher or marinated)

Butter with ginger

16 tbsp (220 g) unsalted butter, room temperature
1.5 tbsp finely grated fresh ginger
1 tbsp Asian sesame oil
1 tbsp soy sauce
4 green onions, finely chopped, plus extra for serving
3 cloves garlic, finely grated

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

The day before, use a vegetable peeler to 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) of water. Bring to a boil, then turn off the heat and let the brine steep for 30 minutes.
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. Weight the bird with a plate to keep it submerged, and refrigerate for at least 8 hours and up to 12 hours.

The next day, 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.
Asian ginger oil:

Combine butter, ginger, sesame oil, soy sauce, green onions, and garlic in a medium bowl until smooth.
Position the oven rack on the middle shelf and preheat the oven to 190°C.
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.
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. Garnish with orange slices and chopped green onions, if using.