A variety of spices and sour orange sauce provide Bobby's brined turkey breast extreme taste!
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Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce
RECIPE THANKS TO BOBBY FLAY
Level: Intermediate
Overall: 2 hr 5 minutes
Prep: 20 minutes
Non-active: 1 hr
Prepare: 45 minutes
Yield: 8 servings

Active ingredients

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Grease
4 oranges, cut in half
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves
2 tablespoons olive oil
1 medium Spanish onion, sliced
4 cloves garlic, coarsely sliced
2 cups fresh orange juice
2 teaspoons grated orange passion
1/4 cup fresh lime juice
2 tablespoons honey
4 cups homemade chicken stock
Salt and newly ground black pepper
2 tablespoons cold saltless butter, cut into pieces
2 teaspoons chopped fresh thyme
2 tablespoons sliced fresh flat-leaf parsley

Instructions

Location water in a big bowl or plastic container. Blend in salt and sugar and let sit 5 minutes to liquify. Include the turkey breast, cover, and let being in the refrigerator for 45 minutes.

Heat grill to medium-high. Eliminate turkey from the brining option, wash well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until somewhat charred and a crust has formed, about 4 to 5 minutes. Lower the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or till an instant-read thermometer placed into the center of the breast signs up 155 degrees F (the temperature will continue to increase off the heat). Remove from the heat, loosely camping tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.

While turkey is resting, brush the cut side of oranges with oil and location cut side down on the grill and grill until somewhat charred. Ladle sour orange sauce onto a plate and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.

Spanish Spice Rub:

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.

Sour Orange Sauce:

Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Include the onions and cook until soft. Include the garlic and cook for 1 minute. Include the orange juice, enthusiasm, and lime juice and cook up until the mix is lowered to about 1/2 cup. Stir in the honey. Add the chicken stock and cook up until it's reduced to a sauce consistency, about 2 cups.

Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.

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Bobby Flay's Brined Turkey Breast with Spanish Spice Rub|Kid Satisfies Grill|Food Network