Sunny includes a hint of citrus to this brined and butterflied vacation turkey!
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Sunny's Butterflied Roast Turkey with Easy Orange Spice Rub
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 14 hr 15 min (consists of brining and resting times).
Active: 45 min.
Yield: 10 servings.

Active ingredients.

Salt water:.

1/4 cup kosher salt.
1/2 teaspoon entire black peppercorns.
1 lot fresh thyme.
1 bunch fresh sage.
1 orange, halved.

Turkey:.

One 10- to 14-pound turkey.
1 stick (8 tablespoons) saltless butter, cold, cut into little dice.
Olive oil, for drizzling.

Rub:.

3 tablespoons ground cumin.
2 tablespoons hot Hungarian paprika.
1 tablespoon chili powder.
Enthusiasm of 1 orange.
Kosher salt and coarsely ground black pepper.

Glaze:.

3 tablespoons honey.
Juice of 1 orange.

Garnish:.

Orange pieces.
Fresh sage sprigs.
Fresh thyme sprigs.

Instructions.

For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Give a boil, then lower the heat to a simmer and cook till the salt is dissolved and the water is aromatic. Switch off the heat and let cool totally.

For the turkey: To brine the turkey, put the turkey in a roasting bag, big plastic bag or bowl large enough to fit it with still more space for the salt water. Pour in the brining liquid and seal or cover. If there's inadequate room for all of the liquid in the salt water, be sure to a minimum of consist of the herbs, orange and peppercorns. Refrigerate at least over night and approximately 3 days.

When all set to prepare, eliminate the turkey from the brine and dispose of all of the brining liquid and solids. Pat the turkey dry with paper towels.

To butterfly the turkey, using kitchen area shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Utilizing your finger, gently launch the skin from the muscle of the turkey and place the butter pieces between the skin and meat all over the bird.

For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a couple of grinds of pepper. Reserve 1 tablespoon of the rub in a little bowl and set aside.

Sprinkle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Location the turkey cavity-side down on a rack in a roasting pan and enable to rest on the countertop for about 2 hours to come to space temperature.

For the glaze: To the scheduled 1 tablespoon of rub, stir in the honey and orange juice up until smooth. Set aside.

Pre-heat the oven to 400 degrees F.

Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for thirty minutes. Remove the turkey from the oven and brush the glaze over the skin. Go back to the oven and continue to roast, glazing every thirty minutes, up until an instant-read thermometer placed in the thigh checks out 160 degrees F, 1 to 2 hours.

Let the turkey rest at space temperature prior to sculpting, tented with aluminum foil, till it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange pieces and sage and thyme sprigs.

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Sunny Anderson's Butterflied Roast Turkey with Easy Orange Spice Rub|The Kitchen|Food Network.