Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Made  times
RockyTrax 1

"Great-tasting roast turkey flavor. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Can also be used on a full-size turkey. Cooking time is about 15 minutes per pound. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


10 h 45 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 58.9 g
  • 118%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 16286 mg
  • 651%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
  3. 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.
  4. 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.
  5. 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.



I used this recipe on a chicken instead of a turkey breast so I just halved everything and let it sit in brine 8 hours. Only change I made was to use fat-free greek yogurt instead of butter for...

We received so many compliments last year on our turkey that we are doing it again this year. We hosted two Thanksgiving dinners totaling 45 people and used this recipe. Rave reviews. Turkey ...

This will be my third year using this on a whole turkey. It's great! Everybody loves it.

From around the web