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

This Bobby Flay Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce Recipe is a juicy and tender recipe, which is made with a whole turkey breast and a bold Spanish spice rub. It’s perfect for a special meal, ready in about 2 hours and 30 minutes.

Bobby Flay Brined Turkey Breast Recipe Ingredients

For the Brine:

• 2 quarts cold water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar

For the Spanish Spice Rub:

• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp black pepper

For the Sour Orange Sauce:

• 2 tablespoons olive oil
• 1 medium Spanish onion, chopped
• 4 cloves garlic, coarsely chopped
• 2 cups fresh orange juice
• 2 teaspoons grated orange zest
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 4 cups homemade chicken stock
• Salt and freshly ground black pepper
• 2 tablespoons cold unsalted butter, cut into pieces
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh flat-leaf parsley

For the Turkey:

• 1 boneless turkey breast, 4 to 5 pounds
• Vegetable oil, for grilling
• 4 oranges, halved
• Flat-leaf parsley leaves, for garnish

How To Make Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

1. Brine the Turkey: In a large bowl or pot, whisk together the cold water, kosher salt, and granulated sugar until fully dissolved. Submerge the turkey breast in the brine, cover, and refrigerate for 45 minutes.
2. Make the Spice Rub: While the turkey brines, combine the smoked paprika, oregano, cumin, coriander, and black pepper in a small bowl. Mix well and set aside.
3. Prepare the Grill: Preheat your grill to medium-high heat.
4. Prep the Turkey: Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it completely dry with paper towels. Rub the skin side of the turkey breast generously and evenly with the Spanish spice rub.
5. Grill the Turkey: Lightly grease the grill grates with vegetable oil. Place the turkey rub-side down on the grill and cook for 4 to 5 minutes until a nice char has formed. Reduce the heat to medium, flip the turkey over, and cook with the lid closed for 30 to 40 minutes.
6. Check for Doneness and Rest: The turkey is done when an instant-read thermometer inserted into the thickest part reads 155°F. Remove it from the grill, cover it loosely with foil, and let it rest for 10 minutes before slicing.
7. Make the Sour Orange Sauce: While the turkey cooks, heat olive oil in a medium saucepan over medium-high heat. Sauté the onions until soft, then add the garlic and cook for 1 more minute. Add the orange juice, orange zest, and lime juice. Simmer until the liquid has reduced to about ½ cup. Stir in the honey, then add the chicken stock and continue to cook until the sauce has thickened and reduced to about 2 cups.
8. Finish the Sauce: Strain the sauce through a fine-mesh sieve into a clean saucepan. Whisk in the cold butter pieces until melted and smooth. Season with salt and pepper, then stir in the fresh thyme and parsley.
9. Grill Oranges and Serve: While the turkey rests, brush the cut side of the orange halves with oil and grill them for 1-2 minutes until slightly charred. To serve, spread a layer of the sour orange sauce on a platter, top with the sliced turkey, and garnish with the grilled oranges and fresh parsley leaves.

Recipe Tips

• How do I make sure the turkey is juicy? Brining is the most important step for a juicy turkey. Soaking the meat in the saltwater solution helps it retain moisture during cooking. Do not skip this step!
• Why is my turkey skin not crispy? After brining and rinsing, you must pat the turkey skin completely dry with paper towels. A dry surface is essential for the spice rub to adhere and for the skin to develop a beautiful, crispy crust on the grill.
• How do I get the most flavor from the spice rub? Be generous with the spice rub and press it into the skin of the turkey to make sure it sticks well before grilling. The high heat of the grill will toast the spices and create a flavorful crust.
• How do I know when the turkey is perfectly cooked? The most reliable method is to use an instant-read thermometer. Pull the turkey from the grill at 155°F. The temperature will continue to rise to a safe 165°F as it rests, ensuring it’s cooked through but not dry.

What To Serve With Brined Turkey Breast

This flavorful turkey pairs wonderfully with a variety of sides.

• Saffron rice or a simple rice pilaf
• Grilled asparagus or other seasonal vegetables
• A black bean and corn salad
• Roasted sweet potatoes

How To Store & Reheat Leftovers

Refrigerate: Let the turkey breast cool completely. Store it in a sealed container in the fridge for up to 3 days. Store the sauce separately. Freeze: Wrap the cooled turkey breast well in foil, then place it in a freezer-safe bag. It can be frozen for up to 2 months. Reheat: To keep it moist, reheat sliced turkey gently. Heat a non-stick pan over low heat, add the turkey slices with a splash of broth or water, and cover. Cook for 2-3 minutes, flipping once, until warmed through.

Brined Turkey Breast with Spanish Spice Rub Nutrition Facts

• Serving: 1 portion
• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 90mg
• Sodium: 800mg
• Protein: 40g
• Total Carbohydrate: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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• Bobby Flay Grilled Butterflied Trout with Lemon-Parsley Butter Recipe
• Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe