Brined Turkey Breast With Spanish Spice Rub And Sour Orange Sauce
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Granulated Sugar2 tbsps
Olive Oil1 medium
Onion (spanish, chopped)4 cloves
Garlic (coarsely chopped)2 cups
Orange Juice (fresh)2 tsps
Orange Zest (grated)1 cup
Lime Juice (fresh)2 tbsps
Honey4 cups
Chicken Stock (homemade)1
Salt2 tsps
Thyme (chopped fresh)Directions:
1
Watch how to make this recipe
2
Place water in a large bowl or plastic container
3
Whisk in salt and sugar and let sit 5 minutes to dissolve
4
Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes
5
Heat grill to medium-high
6
Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels
7
Rub the skin side of the turkey with the rub
8
Using tongs, dip paper towels into the oil and oil the grates of the grill
9
Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes
10
Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat)
11
Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing
12
Slice into 1/2-inch thick slices
13
While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred
14
Ladle sour orange sauce onto a platter and top with the sliced turkey
15
Garnish with grilled oranges and parsley leaves
16
6 tablespoons Spanish paprika 2 tablespoons cumin seeds, ground 1 tablespoon mustard seeds, ground 4 teaspoons fennel seeds, ground 4 teaspoons coarsely ground black pepper 2 teaspoons kosher salt Whisk together in a bowl
17
Sour Orange Sauce: Heat the oil in a medium saucepan over medium-high heat on the grates of the grill
18
Add the onions and cook until soft
19
Add the garlic and cook for 1 minute
20
Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup
21
Stir in the honey
22
Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups
23
Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper
24
Stir in the thyme and parsley and serve hot