Name: Leftover Turkey Breast Recipes
Prep time: 15 min
Cook time: 2 h
Total time: 10 h 45 min
Yield: 1 whole turkey breast

Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Recipe Summary Orange, Tea, Bourbon-Brined Paprika Butter Turkey

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.

Ingredients | Leftover Turkey Breast Recipes

Brine:

2 quarts water

5 oranges - juiced and zest cut off in large strips

2 cups kosher salt

1 cup white sugar

12 black tea bags

4 bay leaves

6 whole cloves

12 whole black peppercorns

1 cup bourbon whiskey

4 quarts cold water, or as needed

1 (8 pound) whole turkey breast

Seasoned Butter:

2 tablespoons coriander seeds, crushed

1 tablespoon paprika

2 teaspoons cumin seeds, crushed

6 cloves garlic, crushed and chopped

6 tablespoons butter, softened

Directions

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.

Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.

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.

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.

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.