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

This juicy turkey breast is full of bold flavors! It’s brined to keep it tender, rubbed with warm Spanish spices, and grilled to perfection. Served with a tangy sour orange sauce, this dish is a delicious twist on classic turkey. Perfect for a special meal!

Ingredients Needed:

• 2 quarts cold water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 1 boneless turkey breast, 4 to 5 pounds
• The Spanish Spice Rub
• Vegetable oil
• 4 oranges, halved
• Sour Orange Sauce
• Flat-leaf parsley leaves
• 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

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

1. Brine the Turkey: In a large bowl, mix water, salt, and sugar until dissolved. Add the turkey breast, cover, and refrigerate for 45 minutes.
2. Prepare the Grill: Heat the grill to medium-high. Remove the turkey from the brine, rinse well under cold water, and pat dry with paper towels.
3. Season the Turkey: In a bowl, mix all ingredients for the Spanish Spice Rub. Rub the skin side of the turkey with the spice mix.
4. Grill the Turkey: Dip paper towels in oil and grease the grill grates. Place the turkey rub side down and grill for 4 to 5 minutes until slightly charred. Reduce heat to medium, flip the turkey, and cook with the lid closed for 30 to 40 minutes until an instant-read thermometer reads 155°F in the thickest part.
5. Rest the Turkey: Remove from the grill, cover loosely with foil, and let it rest for 10 minutes before slicing into ½-inch thick pieces.
6. Grill the Oranges: Brush the cut side of the oranges with oil and grill until slightly charred.
7. Make the Sour Orange Sauce: Heat olive oil in a medium saucepan over medium-high heat on the grill. Sauté the onions until soft, then add garlic and cook for 1 minute. Add orange juice, zest, and lime juice, and simmer until reduced to about ½ cup. Stir in honey, add chicken stock, and cook until the sauce thickens to about 2 cups. Strain the sauce, whisk in butter, and season with salt and pepper. Stir in thyme and parsley.
8. Serve: Spread the sour orange sauce on a platter, top with sliced turkey, and garnish with grilled oranges and parsley leaves.

Recipe Tips:

• Brine for Full Flavor: Brining is key to keeping the turkey juicy. Make sure to fully submerge the turkey breast in the brine for at least 45 minutes—this helps it stay moist and absorb flavor.
• Pat the Turkey Dry Before Grilling: After brining, rinse the turkey and pat it completely dry with paper towels. This helps the spice rub stick better and gives the turkey a nice crust when grilling.
• Don’t Skip the Spice Rub: The Spanish Spice Rub adds deep flavor, so coat the turkey evenly on all sides. Press the rub into the meat to make sure it sticks well before grilling.
• Use a Meat Thermometer: To avoid overcooking, use an instant-read thermometer and remove the turkey from the grill when it reaches 155°F. The temperature will rise a little more as it rests.
• Reduce the Sauce Properly: Let the sour orange sauce simmer until it thickens to about 2 cups. This concentrates the flavors, making the sauce rich and tangy instead of watery.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey breast cool completely before storing. Put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Wrap the turkey breast well in foil, then place it in a freezer bag. Freeze for up to 2 months.
• Reheat: Heat a non-stick pan over low heat, add the turkey slices with a little broth or water, and cover. Cook for 2-3 minutes until heated through, flipping once.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 90mg
• Sodium: 800mg
• Potassium: 500mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 40g

Try More Bobby Flay Recipes:

• Bobby Flay Turkey Breast
• Crab Cakes With Mango-avocado Relish And Sour Orange Sauce
• Cajun Brined Turkey-Two Ways

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

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Spanish Courses:Dinner Recipe Keys: B Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

Difficulty:BeginnerPrep time:1 hour Cook time: 40 minutesRest time: 10 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

This juicy turkey breast is full of bold flavors! It’s brined to keep it tender, rubbed with warm Spanish spices, and grilled to perfection. Served with a tangy sour orange sauce, this dish is a delicious twist on classic turkey. Perfect for a special meal!

Ingredients

• 2 quarts cold water
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 1 boneless turkey breast, 4 to 5 pounds
• The Spanish Spice Rub
• Vegetable oil
• 4 oranges, halved
• Sour Orange Sauce
• Flat-leaf parsley leaves
• 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

Instructions

1. Brine the Turkey: In a large bowl, mix water, salt, and sugar until dissolved. Add the turkey breast, cover, and refrigerate for 45 minutes.
2. Prepare the Grill: Heat the grill to medium-high. Remove the turkey from the brine, rinse well under cold water, and pat dry with paper towels.
3. Season the Turkey: In a bowl, mix all ingredients for the Spanish Spice Rub. Rub the skin side of the turkey with the spice mix.
4. Grill the Turkey: Dip paper towels in oil and grease the grill grates. Place the turkey rub side down and grill for 4 to 5 minutes until slightly charred. Reduce heat to medium, flip the turkey, and cook with the lid closed for 30 to 40 minutes until an instant-read thermometer reads 155°F in the thickest part.
5. Rest the Turkey: Remove from the grill, cover loosely with foil, and let it rest for 10 minutes before slicing into ½-inch thick pieces.
6. Grill the Oranges: Brush the cut side of the oranges with oil and grill until slightly charred.
7. Make the Sour Orange Sauce: Heat olive oil in a medium saucepan over medium-high heat on the grill. Sauté the onions until soft, then add garlic and cook for 1 minute. Add orange juice, zest, and lime juice, and simmer until reduced to about ½ cup. Stir in honey, add chicken stock, and cook until the sauce thickens to about 2 cups. Strain the sauce, whisk in butter, and season with salt and pepper. Stir in thyme and parsley.
8. Serve: Spread the sour orange sauce on a platter, top with sliced turkey, and garnish with grilled oranges and parsley leaves.

Notes

• Brine for Full Flavor: Brining is key to keeping the turkey juicy. Make sure to fully submerge the turkey breast in the brine for at least 45 minutes—this helps it stay moist and absorb flavor.
• Pat the Turkey Dry Before Grilling: After brining, rinse the turkey and pat it completely dry with paper towels. This helps the spice rub stick better and gives the turkey a nice crust when grilling.
• Don’t Skip the Spice Rub: The Spanish Spice Rub adds deep flavor, so coat the turkey evenly on all sides. Press the rub into the meat to make sure it sticks well before grilling.
• Use a Meat Thermometer: To avoid overcooking, use an instant-read thermometer and remove the turkey from the grill when it reaches 155°F. The temperature will rise a little more as it rests.
• Reduce the Sauce Properly: Let the sour orange sauce simmer until it thickens to about 2 cups. This concentrates the flavors, making the sauce rich and tangy instead of watery.

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