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maple brined turkey breast with mushroom pan gravy

★★★★★ 1
a recipe by
Lynette !
Gulf Breeze, FL

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.

★★★★★ 1
serves 8
prep time 40 Min
cook time 2 Hr
method Roast

Ingredients For maple brined turkey breast with mushroom pan gravy

  • BRINE:
  • 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
  • 3
    bay leaves
  • 4 lb
    boneless turkey breast halves (i use 2 2-pound breast halves)
  • 1 tsp
    black pepper, freshly ground, divided
  • cooking spray
  • GRAVY:
  • 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

How To Make maple brined turkey breast with mushroom pan gravy

  • 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.
  • 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!)
  • 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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