Bobby Flay Brined Turkey Breast With Spanish Spice Rub And Sour Orange Sauce Recipe
If you want a juicy, flavorful and festive main dish, this Bobby Flay Brined Turkey Breast With Spanish Spice Rub And Sour Orange Sauce Recipe is perfect.
Ingredients
For Brine
- 4 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 2 cloves garlic
- 1 bay leaf
For Turkey
- 1 whole turkey breast 4–5 pounds
- 2 tablespoons olive oil
For Spanish Spice Rub
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Sour Orange Sauce
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon vinegar
- 1 teaspoon mustard
Instructions
Prepare Brine
- In a pot, mix water, salt, sugar, garlic and bay leaf. Stir until dissolved. Cool completely.
Brine Turkey
- Place turkey breast in brine and refrigerate for 4–8 hours. Remove and pat dry.
Preheat Oven
- Preheat oven to 375°F (190°C).
Season Turkey
- Rub turkey with olive oil. Mix spice rub ingredients and coat evenly over turkey.
Roast Turkey
- Place turkey in roasting pan and cook for 1 hour 15–30 minutes, until internal temperature reaches 165°F (74°C).
Make Sauce
- In a saucepan, combine orange juice, lime juice, honey, vinegar and mustard. Simmer until slightly thickened.
Rest & Serve
- Let turkey rest for 10 minutes before slicing. Serve with sour orange sauce.
Notes
- Do not skip brining for best moisture
- Use fresh orange juice for better flavor
- Add chili powder for a spicy kick
- Use bone-in turkey for extra flavor
- Let turkey rest before slicing to keep juices inside
- Add herbs like thyme or rosemary
- Serve with roasted vegetables or rice