Orange, Tea, Bourbon-Brined Paprika Butter Turkey

Prepare the Brine: In a large stockpot, combine 2 quarts of water, orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. (Time: 15 minutes)

Cool the Brine: Stir in 4 quarts of cold water to cool the brine. Ensure the brine is completely cool before adding the turkey. (Time: 5 minutes)

Brine the Turkey: Submerge the turkey breast in the cooled brine, adding more water if necessary to completely cover it. Refrigerate for 8 hours or, ideally, overnight to allow the flavors to penetrate. (Time: 8-12 hours)

Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Position the oven rack to the lowest setting. (Time: 15 minutes)

Prepare the Seasoned Butter: In a bowl, mix together the crushed coriander seeds, paprika, cumin seeds, and minced garlic with the softened butter until well combined. (Time: 5 minutes)

Prepare the Turkey for Roasting: Remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold water and pat it dry with paper towels. Gently loosen the skin over the turkey breast with your fingers. Spread approximately 1/4 cup of the seasoned butter beneath the skin, distributing it evenly. Rub the remaining 2 tablespoons of seasoned butter over the outside of the turkey breast. (Time: 10 minutes)

Roast the Turkey: Place the turkey breast on a roasting rack set inside a roasting pan. Roast in the preheated oven until the skin is golden brown and a meat thermometer inserted into the thickest part of the breast registers 165 degrees F (75 degrees C), approximately 2 hours. (Time: 2 hours)

Rest and Serve: Transfer the roasted turkey breast to a cutting board and let it rest for 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful turkey. (Time: 30 minutes)