Brine a turkey breast for hours in a savoury, flavorful combination of spices, black tea, and bourbon. The breast is seasoned with a spiced margarine and roasted until golden brown and tender.
1 (8 pound) whole turkey breast
2 quarts water
5 oranges – juiced and zest cut off in large strips
2 cups kosher salt
1 cup white sugar
12 black tea bags
4 bay leaves
6 whole cloves
12 whole black peppercorns
1 cup bourbon whisky (or other strong alcohol of choice)
4 quarts cold water, or as needed
2 tablespoons coriander seeds, crushed
1 tablespoon paprika
2 teaspoons cumin seeds, crushed
6 cloves garlic, crushed and chopped
6 tablespoons margarine, softened
Pour 2 quarts of water into a very large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F. Set oven rack to the lowest position in the oven. Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels.
Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl. Loosen the skin over turkey breast with your fingers and spread ¼ cup of the seasoned margarine beneath the skin. Rub remaining margarine over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F, about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.