maple brined turkey breast with mushroom pan gravy

Name: Maple Brined Turkey Breast with Mushroom Pan Gravy
Prep time: 40 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: ## BRINE:; 3 quart(s) water; 1 1/2 cup(s) maple syrup; 1 cup(s) brown sugar, packed; 3/4 cup(s) low sodium soy sauce; 1/4 cup(s) kosher salt; 1 teaspoon(s) whole black peppercorns; 6 clove(s) garlic, crushed; 3 - bay leaves; ## TURKEY:; 4 pound(s) boneless turkey breast halves (i use 2 2-pound breast halves); 1 teaspoon(s) black pepper, freshly ground, divided; - cooking spray; ## GRAVY:; 1/4 cup(s) shallot, chopped; 2 cup(s) cremini mushrooms, finely chopped; 4 cup(s) chicken broth, fat free, low sodium; 1 tablespoon(s) all-purpose flour; 2 tablespoon(s) water; 1/4 cup(s) butter, chilled; 1 tablespoon(s) fresh flat-leaf parsley, chopped

(1 RATING)

23 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Mar 22, 2015

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.

Rate

prep time 40 Min

cook time 2 Hr

method Roast

yield 8 serving(s)

Ingredients

BRINE:
3 quarts water
1 1/2 cups maple syrup
1 cup brown sugar, packed
3/4 cup low sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 cloves garlic, crushed
3 - bay leaves
TURKEY:
4 pounds boneless turkey breast halves (i use 2 2-pound breast halves)
1 teaspoon black pepper, freshly ground, divided
- cooking spray
GRAVY:
1/4 cup shallot, chopped
2 cups cremini mushrooms, finely chopped
4 cups chicken broth, fat free, low sodium
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup butter, chilled
1 tablespoon fresh flat-leaf parsley, chopped

How To Make maple brined turkey breast with mushroom pan gravy

Step 1

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.

Step 2

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!)
Step 3

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.
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