Maple Brined Turkey Breast With Mushroom Pan Gravy Recipe

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Maple Brined Turkey Breast with Mushroom Pan Gravy

Lynette !


Brining helps keep the turkey moist. I used this recipe when I didn't have time to cook a whole turkey for Thanksgiving....back when I worked retail! Still able to provide a home cooked Thanksgiving dinner and get to work on time! Prep time does not include brining time.

pinch tips: How to Freeze Fish, Meat & Poultry





40 Min


2 Hr





3 qt
1 1/2 c
maple syrup
1 c
brown sugar, packed
3/4 c
low sodium soy sauce
1/4 c
kosher salt
1 tsp
whole black peppercorns
6 clove
garlic, crushed
bay leaves


4 lb
boneless turkey breast halves (i use 2 2-pound breast halves)
1 tsp
black pepper, freshly ground, divided
cooking spray


1/4 c
shallot, chopped
2 c
cremini mushrooms, finely chopped
4 c
chicken broth, fat free, low sodium
1 Tbsp
all-purpose flour
2 Tbsp
1/4 c
butter, chilled
1 Tbsp
fresh flat-leaf parsley, chopped

Directions Step-By-Step

Brine: Combine the brine ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve the sugar and salt. Let cool completely. Add the turkey to the brine, cover and chill 4 hours.
Turkey: Preheat the oven to 400 degrees. Remove the turkey from the brine; discard the brine. Rinse the turkey and pat dry. Loosen the skin from the breast by inserting your fingers, gently pushing between the skin and meat. rub 1/2 teaspoon ground pepper under the loosened skin. Place on a roasting pan coated with cooking spray. Bake the turkey for 45 minutes or until a thermometer registers 160 degrees. Remove from the oven; cover loosely with foil. Let stand 15 minutes. Remove the skin and discard. (unless you are a skin lover!)
Gravy: Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms and saute for 6 minutes or until ightly browned. Add the broth; bring to a boil and cook until reduced to 2 cups (about 20 minutes).
Combine the flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir the flour mixture into the mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from the heat, and stir in the butter, 1 tablespoon at a time. Stir in the parsley and the remaining 1/2 teaspoon black pepper. Serve the gravy with the sliced turkey breast.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American