Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Ingredients and Weight:

• 1 (12-14 pound) turkey
• 1 cup bourbon
• 1 cup orange juice
• 1 cup black tea, brewed
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/4 cup paprika
• 1/4 cup melted unsalted butter
• 1 tablespoon olive oil

Preparation Time:

• 24 hours for brining
• 30 minutes for prep

Cooking Time:

• 3-4 hours, depending on the size of the turkey

Difficulty Level:

• 2/5

Preparation Method Steps:

1. In a large stockpot, combine the bourbon, orange juice, black tea, salt, and brown sugar. Stir until dissolved.
2. Submerge the turkey in the brine solution and refrigerate for 24 hours.
3. Preheat oven to 350°F (175°C).
4. Remove the turkey from the brine and discard the solution. Pat the turkey dry with paper towels.
5. In a small bowl, combine the paprika and melted butter. Rub the mixture all over the turkey.
6. Drizzle with olive oil and season with salt and pepper.
7. Place the turkey in a roasting pan and cook for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. Let the turkey rest for 30 minutes before carving and serving.

Nutritional Information:

Per serving (1/8 of the turkey):

• Calories: 350
• Fat: 15g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 800mg
• Carbohydrates: 15g
• Protein: 25g

Dish Characteristics:

• Moist and flavorful turkey with a hint of orange, tea, and bourbon
• Crispy, golden-brown skin
• Perfect for holiday gatherings or special occasions
• Easy to prepare and cook

User Comments:

• "This was the best turkey I've ever had! It was so moist and had the most amazing flavor."
• "I love how the orange and tea brine gave the turkey such a unique taste."
• "The paprika butter crust was perfect - crispy and flavorful."
• "This recipe was so easy to follow and the results were incredible."
• "I would definitely make this turkey again and again for special occasions."

Special Precautions and Tips:

• Make sure the turkey is fully thawed before brining.
• Do not overcook the turkey, as it will become dry.
• Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
• Let the turkey rest before carving to allow the juices to redistribute.