Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf
INGREDIENTS
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Jumbo size plastic food bag, (recommended: Hefty brand 3 to 5 gallons)
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1 gallon spring water
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1 cup kosher salt
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1/2 cup superfine sugar
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6 fresh bay leaves
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2 large shallots, quartered lengthwise
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A palmful coriander seeds
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A palmful black peppercorns
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A palmful paprika
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A palmful poultry seasoning
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1/2 palmful allspice berries
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6 cloves garlic, coarsely chopped or sliced
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1 (6 to 7 pound) full turkey breast
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4 tablespoons butter
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1 shallot, finely chopped
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2 sprigs fresh thyme, leaves finely chopped
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3 tablespoons all-purpose flour
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2 cups chicken stock-in-a-box
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1/4 cup Worcestershire sauce
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1/3 cup dark amber maple syrup
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Lots of coarsely ground black pepper
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3 tablespoons butter
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1/2 cup (1-inch pieces) broken thin spaghetti
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1 1/2 cups rice
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1 small carrot, finely chopped
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2 ribs celery, finely chopped
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4 scallions, whites and greens, chopped
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1 teaspoon orange zest
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3 cups chicken stock-in-a-box
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1 small navel orange, supremed or sectioned and chopped
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1 cup halved seedless red grapes
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1/2 cup chopped toasted walnuts
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1/2 cup chopped parsley leaves
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Salt and freshly ground black pepper
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