Skip to content

Brined Turkey Breast With Spanish Spice Rub And Sour Orange Sauce

  • Yield: 8 Servings
  • Level: Intermediate

Time

  • Total: 2 hours 5 minutes
  • Prep: 20 minutes
  • Cook: 45 minutes
  • Inactive: 60 minutes

Ingredients

Spanish Spice Rub

  • 6 Tablespoons Spanish Paprika
  • 2 Tablespoons Cumin Seeds
  • 1 Tablespoon Mustard Seeds
  • 4 Teaspoons Fennel Seeds
  • 4 Teaspoons Coarse Ground Black Pepper
  • 2 Teaspoons Salt

Sour Orange Sauce

  • 2 Tablespoons Olive Oil
  • 1 Medium Spanish Onion
  • 4 Cloves Garlic
  • 2 Cups Fresh Orange Juice
  • 2 Teaspoons Grated Orange Zest
  • 1/4 Cup Fresh Lime Juice
  • 2 Tablespoons Honey
  • 4 Cups Chicken Stock
  • Salt
  • Black Pepper
  • 2 Tablespoons Unsalted Butter
  • 2 Teaspoons Fresh Thyme
  • 2 Tablespoons Fresh Flat-Leaf Parsley

Brined Turkey Breast

  • 2 Quarts Cold Water
  • 1/2 Cup Salt
  • 1/2 Cup Granulated Sugar
  • 4 to 5 Pounds Boneless Turkey Breast
  • Vegetable Oil
  • 4 Oranges

Preparation

Spanish Spice Rub

  • No Preparation

Sour Orange Sauce

  • Chop Onion
  • Coarsely Chop Garlic
  • Cut Butter Into Pieces
  • Chop Thyme
  • Chop Parsley

Brined Turkey Breast

  • Cut Oranges In Half

Directions

Spanish Spice Rub

  • Whisk all ingredients together in a bowl.

Sour Orange Sauce

  • Heat olive oil in a medium saucepan over medium high heat.
  • Add onions and cook until soft.
  • Add garlic and cook for 1 minute.
  • Add orange juice, orange zest, and lime juice.
  • Cook until sauce is reduced to about 1/2 cup.
  • Stir in honey.
  • Add chicken stock and cook until reduced to a sauce consistence, about 2 cups.
  • Strain sauce into a bowl.
  • Whisk in butter and season with salt and black pepper.
  • Stir in thyme and parsley.
  • Serve hot.

Brined Turkey Breast

  • Place water in a large bowl or plastic container.
  • Whisk in salt and sugar and let sit 5 minutes to dissolve.
  • Add turkey breast, cover, and let sit in the refrigerator for 45 minutes.

Grilling The Turkey

  • Heat grill to medium high heat.
  • Remove turkey from brining solution, rinse well under cold water, and pat dry with paper towels.
  • Rub the skin side of the turkey with the Spanish spice rub.
  • Using tongs, dip paper towels into oil and oil the grill.
  • Place turkey on the grill, rub side down.
  • Grill until slightly charred and a crust has formed, about 4 to 5 minutes.
  • Reduce heat on the grill to medium.
  • Turn turkey over and continue cooking with the lid closed for 30 to 40 minutes, or until internal temperature reads 155^o F (70^o C).
  • Remove from heat, loosely tent with foil and let rest for 10 minutes.
  • Slice into 1/2 inch thick slices.

Final Steps

  • Brush the cut side of the oranges with oil and place cut side down on the grill.
  • Grill until slightly charred.
  • Ladle sour orange sauce onto a platter and top with sliced turkey.
  • Garnish with grilled oranges and parsley leaves.
  • Serve immediately.
Back to top