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Drunken British Bucket Turkey
Or otherwise known as Orange Bourbon Tea Brined Turkey roasted with Molasses Bourbon Orange Butter.
Just… wow.
Anyway, follow the directions here for the brine, then follow these easy steps to inject your turkey full of goodness to bake.
Ingredients:
Brined turkey
1 stick of butter
Zest and juice of 1 orange
1/4 cup bourbon
1/4 cup molasses
Cayenne pepper
Salt
2 springs of rosemary
2 bay leaves
Put the butter, orange zest, half the orange juice, bourbon, molasses, cayenne pepper, and salt in a blender.  This works better if the butter is at room temperature, but whatever.  Blend.  It may not combine entirely, but that’s ok.  Refrigerate it for a bit if you need to.
Make a pocket under the turkey skin, and mash the butter mixture all up in there.  Put 1 bay leaf and 1 sprig of rosemary on each side, over the breast.  Squeeze the remaining orange juice over the skin, and season the outside, and the cavity of the bird, with salt and pepper.  Stuff the orange rind into the cavity, and bake for however long a bird of the size you have needs to bake.  Cover it for the first 3/4 then remove the cover for the last 1/4.  Let it rest for 30 minutes, covered, before serving.

Drunken British Bucket Turkey

Or otherwise known as Orange Bourbon Tea Brined Turkey roasted with Molasses Bourbon Orange Butter.

Just… wow.

Anyway, follow the directions here for the brine, then follow these easy steps to inject your turkey full of goodness to bake.

Ingredients:

  • Brined turkey
  • 1 stick of butter
  • Zest and juice of 1 orange
  • 1/4 cup bourbon
  • 1/4 cup molasses
  • Cayenne pepper
  • Salt
  • 2 springs of rosemary
  • 2 bay leaves

Put the butter, orange zest, half the orange juice, bourbon, molasses, cayenne pepper, and salt in a blender.  This works better if the butter is at room temperature, but whatever.  Blend.  It may not combine entirely, but that’s ok.  Refrigerate it for a bit if you need to.

Make a pocket under the turkey skin, and mash the butter mixture all up in there.  Put 1 bay leaf and 1 sprig of rosemary on each side, over the breast.  Squeeze the remaining orange juice over the skin, and season the outside, and the cavity of the bird, with salt and pepper.  Stuff the orange rind into the cavity, and bake for however long a bird of the size you have needs to bake.  Cover it for the first 3/4 then remove the cover for the last 1/4.  Let it rest for 30 minutes, covered, before serving.

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