- 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
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.
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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.