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Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce (Bobby Flay) Recipe

Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce (Bobby Flay) Recipe

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Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce (Bobby Flay)

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Ingredients:

Serving

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast , 4 to 5 lb
spanish spice rub , recipe follows
vegetable oil
4 oranges, halved
sour orange sauce, recipe follows
flat-leaf parsley leaves
2 tbsp olive oil
1 medium spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
2 tsp grated orange zest
1/4 cup fresh lime juice
2 tbsp honey
4 cups homemade chicken stock
salt and freshly ground black pepper
2 tbsp cold unsalted butter , cut into pieces
2 tsp chopped fresh thyme
2 tbsp chopped fresh flat-leaf parsley

Directions:

Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
Heat grill to medium-high. Remove turkey from the brining solution, rinse 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 slightly charred and a crust has formed, about 4 to 5 minutes. 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). Remove from the heat, loosely 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 place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter 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. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	508.37 Kcal (2128 kJ)
Calories from fat	119.45 Kcal
		% Daily Value*
Total Fat	13.27g	20%
Cholesterol	152.95mg	51%
Sodium	4398.68mg	183%
Potassium	1803.48mg	38%
Total Carbs	45.5g	15%
Sugars	33.07g	132%
Dietary Fiber	1.45g	6%
Protein	50.4g	101%
Vitamin C	70.8mg	118%
Iron	0.1mg	1%
Calcium	93.8mg	9%

Amount Per 100 g
Calories	63.02 Kcal (264 kJ)
Calories from fat	14.81 Kcal
		% Daily Value*
Total Fat	1.65g	20%
Cholesterol	18.96mg	51%
Sodium	545.25mg	183%
Potassium	223.55mg	38%
Total Carbs	5.64g	15%
Sugars	4.1g	132%
Dietary Fiber	0.18g	6%
Protein	6.25g	101%
Vitamin C	8.8mg	118%
Calcium	11.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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