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.

• 01 January 0001