Egg Rolls

Robin Irene Sanford Belhumeur

Ingredients
  

Egg Rolls

  • 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
  • 8 oz Can Bean Sprouts Drained
  • 17 oz Bag Broccoli Florets
  • 1/2 Cup Soy Sauce
  • 1 Tbs Ginger Powder
  • 1 Pkg Egg Roll Wraps
  • 3-4 Cups Vegetable Oil

Mustard Sauce

  • 2 Cups Mustard
  • 1/4 Cup Soy Sauce
  • 2 Tbs Hot Sauce

Instructions
 

Egg Rolls

  • Boil chicken and dice, or dice up rotisserie chicken
  • Cut any large broccoli up into smaller pieces
  • Mix chicken, broccoli, sprouts, soy sauce & ginger
  • Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
  • Wet top corner (with chicken broth) and roll wrap upwards
  • Heat up oil in large pan before placing egg rolls in
  • Cook each side until golden brown then place on napkins to absorb excess oil

Mustard Sauce

  • Mix mustard, soy sauce & hot sauce in bowl
  • Mix in enough soy sauce to darken mustard

Notes

USE A ROTISSERIE CHICKEN TO SAVE TIME

Pork & Lemongrass Dumplings

Pork & Lemongrass Dumplings

Epicurious
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Korean
Servings 30 Dumplings

Ingredients
  

Dumplings

  • 1/2 Lbs Ground Pork
  • 1/4 Cup Scallions (2 Stalks) White & Green Parts Thinly Sliced
  • 2 Cloves Garlic Grated or Minced
  • 4 Tbs Soy Sauce
  • 1 Tbs Mirin
  • 1 Tbs Sesame Oil
  • 1/4 Cup Lemongrass (2 Stalks) Trimmed & Minced
  • 1/2 Pkg Gyoza or Wonton Wrappers About 30
  • 2 Tbs Vegetable Oil or More as Needed
  • 1/4 Cup Water

Dipping Sauce

  • 1/2 Cup Soy Sauce
  • 1 Tsp Sambal or Garlic-Chile Sauce
  • 1 Tbs Rice Wine Vinegar

Instructions
 

Dumplings

  • In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  • Prepare your workstation. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  • To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.

To Pan-Fry

  • Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  • Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and Cook until the wrappers are translucent and the filling Cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.

To Boil

  • Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

Notes

THIS RECIPE MAKES ABOUT 30 DUMPLINGS, GIVE OR TAKE. BEFORE STARTING, SET UP FOIL- OR PARCHMENT-LINED BAKING SHEETS TO ARRANGE THE COMPLETED DUMPLINGS.
USING A MICRO PLANE IS AN EASY AND FAST WAY TO GRATE GINGER OR GARLIC.

Prosecco-Roasted Turkey with Lemon and Thyme

Recipe From: Food Network 2016
Prep time:40 minutes
Cook time:3 hours 45 minutes

Ingredients

Turkey

  • 1 12-14 lb Turkey, Thawed
  • Kosher Salt and Fresh Ground Pepper
  • 1/2 Onion, Quartered
  • 1/2 Bulb Fennel, Trimmed and Cut into Chunks
  • 1 Apple, Cut into Chunks
  • 3 Sprigs Thyme
  • 1 Tbsp Chopped Thyme Leaves
  • 1 Lemon, Zest Grated, Halved
  • 1 1/2 Sticks (12 Tbsp) Unsalted Butter
  • 1 750-ml Bottle Dry Prosecco or Champagne
  • 3 Tbsp Chopped Fresh Herbs (Such as Tarragon, Chives, and/or Parsley), for the Gravy

Gravy

  • 10 Tbsp Unsalted Butter
  • Turkey Neck and Giblets (Liver Discarded)
  • 1 Onion Quartered
  • 1 Carrot, Chopped
  • 1 Stalk Celery, Chopped
  • 3 Sprigs Thyme or Rosemary
  • 2 Bay Leaves
  • 1/2 Cup Dry White Wine or Prosecco
  • 8 Cups Low-Sodium Chicken or Turkey Stock
  • 3/4 Cup All-Purpose Flour
  • Turkey Pan Drippings
  • Kosher Salt and Freshly Ground Pepper

Directions

Turkey

  1. Position an oven rack in the lowest position (remove the other racks); preheat to 350ºF.  Remove the neck and giblets from the turkey and set aside for the gravy.  Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper.  Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves.  Tie the legs together with kitchen twine.  Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.  Let sit at room temperature while you make the lemon-thyme butter.
  2. Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme.  Let cool slightly, then brush all over the turkey.  Transfer to the oven and roast 1 hour.  Meanwhile, start your gravy. (Use 1/2 cup of your prosecco for the gravy).
  3. After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups).  Continue roasting, basting with the pan drippings every 30 minutes, until skin is golden brown and a thermometer inserted into the thigh registers 165ºF, 1 1/2 to 2 more hours.
  4. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.  Stir the herbs into the finished gravy.

Gravy

  1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.  Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.  Add the onion, carrot, clery, herb sprigs and bay leaves; stir to coat.  Add the wine and bring to a boil, scrapin up any browned bits from the bottom of the pan.  Cook until reduced by half, 2 to 3 minutes.  Add the broth, ruduce the heat to low and simmer about 1 hour.  Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan.  You should have 7 cups stock – if you’re short, add more broth.
  2. Melt the remaining 8 tablespoons butter in the reserved suacepan over medium heat.  Add the flour and whisk until smooth and bubbling, about 2 minutes.  Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickend, about 10 minutes.  Set aside until the turkey is done.
  3. Pour the turkey pan drippins into a fat separator and let stand until the fat rises to the top.  Discard the fat (or drizzle on your stuffing).  Whisk the defatted drippings into the gravy; season with salt and pepper.  Simmer until desired thickness, 5 to 15 minutes.

Crispy-Skinned Herby-Roasted Turkey

Recipe From: Food Network 2016 Jeff Mauro’s
Prep time:5 minutes
Cook time:15 minutes

Ingredients

  • 1 12-14 lb Fresh Amish Turkey
  • Kosher Salt and Freshly Ground Pepper
  • 1/2 Tsp Granulated Garlic
  • 6 Fresh Bay Leaves
  • 2 Sprigs Thyme, Leaves Removed
  • 1 Sprig Rosemary, Leaves Removed
  • Grated Zest of 1 Orange
  • 1 Stick Unsalted Butter, Melted, for Brushing

Directions

  1. Two days before roasting, rinse, clean and dry the turkey thoroughly.  In a food processor, pulse 2 tablespoons salt, 1/2 teaspoon pepper, the granualated garlic, bay leaves, thyyme, rosemary and orage zest unti uniform but still coarse, about 10 times.  Rub the inside of the turkey with the salt mix, then carefully slip your fingers under the breast skin and rub a liberal amount under the skin.  Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg.  Repeat on the other side.
  2. Place the bird in a large zip-top bag or brining bag.  (If neither is available, cover with plastic wrap.)  Place the bird breast-side up on a wire rack on a sheet pan and then place in the fridge away from any raw food (on a lower shelf).  Leave in the fridge for 2 days.
  3. The night before cooking, remove the turkey from the fridge and take it out of the plastic.  The skin should be mostly dry and the salt should be dissolved; if any large patches of moisture are present, whipe with paper towels.  Place back in the fridge, uncovered, for another 8 hours to dry out completely.
  4. On the day of, take the turkey out of the fridge 1 hour before cooking.  Preheat the oven to 425ºF.  Fit a roastin pan with a wire V-rack.  Put the turkey on the rack and brush with one-quarter of the melted butter.  Roast 30 minutes.  Turn the heat down to 325ºF and continue roastin, basting occasionally with the remaining melted butter, until a thermometer inserted into the thigh registers 165ºF, about another 2 hours.  Let the turkey rest 30 to 45 minutes before carving.

Business Turkey

Recipe From: Food & Wine 2016 Anthony Bourdain

 

Prep time:15 minutes
Cook time:2 hours 45 minutes

Ingredients

Business Turkey

  • One 14 lbs Turkey, Neck Reserved for Stock and Giblets Reserved for Stuffing
  • 3 Tbsp Unsalted Butter, Melted
  • Kosher Salt and Pepper

Turkey Stock

  • 5 Lbs Turkey Wings and Necks, Plus the Reserved Necks from 2 Turkeys
  • 2 Tbsp Extra-Virgin Olive Oil
  • Kosher Salt and Pepper
  • 1/2 Cup Dry White Wine
  • 2 Celery Ribs, Finely Chopped
  • 1 Yellow Onion, Finely Chopped
  • 1 Carrot, Finely Chopped
  • 5 Thyme Sprigs

Turkey Sauce

  • 3 Quarts Turkey Stock
  • 2 Cups Dry Red Wine
  • 2 Shallots, Coarsely Chopped
  • 1 Stick Unsalted Butter
  • 1/2 Cup All-Purpose Flour
  • 1/4 Cup Reserved Turkey Pan Drippings from Turkey Stock
  • 1 Tsp Asian Fish Sauce, Plus More for Seasoning
  • 1/4 Tsp Worcestershire Sauce, Pluse More for Seasoning
  • Kosher Salt and Pepper

Directions

Business Turkey

  1. Preheat the oven to 425ºF.  Set a V-shape rack in a roasting pan.  Brush the turkey all over with the butter and season with salt and pepper.  Set the turkey in the rack breast side up and add 2 cups of water to the pan.
  2. Roast the turkey for about 2 hours, basting occassionally, until golden and an instant-read thermometer instered in the inner thigh registers 165ºF.
  3. Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes.
  4. Pour the pan drippings into a bowl and reserve for the stuffing.  Carve the turkey, arrange on a platter and serve.

Turkey Stock

  1. Preheat the oven to 425ºF.  In a flameproof roasting pan, rub the turkey wings and necks with olive oil.  Season with salt and pepper.  Roast for about 45 minutes, until golden brown, stirring halfway through.  Transfer the turkey wings and necks into a large pot.  Scrape the pan drippings into a heatproof bowl, cover and refrigerate (to use for the gravy)
  2. Set the roasting pan over moderate heat and add the wine.  Cook, stirring to release the browned bits in the pan, until the wine is reduced by half, about 2 minutes.  Scrape the liquid into the pot and add the celery, onion, carrot, thyme and 8 quarts of water.  Bring to a simmer, skimming off any foam as it rises to the surface.  Cook over moderate heat until reduced by half, about 2 hours.  Strain the stock into a large heatproof bowl and cool to room termperature.
  3. The stock can be refrigerated for 4 days or frozen for up to 1 month.

Turkey Sauce

  1. In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.  Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.  Strain the stock into a large bowl.  Wipe out the saucepan.
  2. Melt the butter in the saucepan.  Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.  Whisk in the strained stock and the reserved turkey pan drippins and bring to a simmer.  Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.  Stri in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.  Add more fish sauce and Worcestershire sauce to taste.  Serve hot.
  3. The gravy can be refrigerated for 3 days or frozen for up to 1 month.

Chipotle-Butter Turkey

Recipe From: Food & Wine 2015

 

Prep time:40 minutes
Cook time:3 hours 30 minutes

Ingredients

  • One 12-14 lb Turkey, Rinsed and Patted Dry
  • Kosher Salt and Black Pepper
  • 2 Sticks Unsalted Butter
  • 1/2 Cup Distilled White Vinegar
  • 1/3 Cup Minced Chipotle Chiles in Adobo
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Dried Oregano
  • 1 Tbsp  Chopped Thyme
  • 4 Sprigs Thyme
  • 1 Head of Garlic, Halved Crosswise
  • 1 Lime, Quartered
  • 3 Oregano Sprigs
  • 3 Cups Chicken Stock or Low-Sodium Broth

Directions

  1. Season the turkey inside and out with salt and pepper.  Transfer to a rack set in a roasting pan and let come to room temperature.
  2. Meanwhile, preheat the oven to 400ºF.  In a medium saucepan, melt the  butter.  Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly.  Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
  3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.  Stuff the turkey cavity with the head of garlic, the lime wedges, and the thyme and oregano sprigs.  Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.  Soak the cheesecloth in the remaining chipotle butter and drape it over the breast and legs; pour any remaining butter on top.
  4. Roast the turkey for about 30 minutes.  Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read termometer inserted in the inner thigh registers 165ºF.
  5. Carefully peel the cheesecloth off the turkey.  Transfer the turkey to a board and let rest for 30 minutes.  Skim the fat off the pan juices and transfer to a gravy bowl.  Carve the turkey and serve with the pan juices.

Soy-and-Sesame Turkey

Recipe From: Food & Wine 2015

 

Prep time:40 minutes
Cook time:3 hours 30 minutes

Ingredients

  • One 12-14 lb Turkey, Rinsed and Patted Dry
  • Kosher Salt and Black Pepper
  • 1 1/2 Sticks Unsalted Butter
  • 1/2 Cup Plus 2 Tbsp Soy Sauce
  • 1/2 Cup Plus 2 Tbsp Toasted Sesame Oil
  • 1/2 Cup Minced Scallions
  • 6 Whole Scallions
  • 1/4 Cup Light Brown Sugar
  • 3 Tbsp Finely Grated Peeled Fresh Ginger
  • 3-Inch Piece of Ginger, Thinly Sliced
  • 1 Tsp Crushed Red Pepper
  • 3 Cups Chicken Stock or Low-Sodium Broth

Directions

  1. Season the turkey inside and out with salt and pepper.  Transfer to a rack set in a roasting pan and let come to room temperature.
  2. Meanwhile, preheat the oven to 400ºF.  In a medium saucepan, melt the  butter.  Whisk in the soy sauce, sesame oil, minced scallions, sugar, grated ginger, and crushed red pepper; let cool slightly.  Transfer half of the flavored butter to a small bowl and refrigerate until spreadable, about 20 minutes.
  3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.  Stuff the turkey cavity with the whole scallions and sliced ginger.  Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.  Soak the cheesecloth in the remaining flavored butter and drape it over the breast and legs; pour any remaining butter on top.
  4. Roast the turkey for about 30 minutes.  Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read termometer inserted in the inner thigh registers 165ºF.
  5. Carefully peel the cheesecloth off the turkey.  Transfer the turkey to a board and let rest for 30 minutes.  Skim the fat off the pan juices and transfer to a gravy bowl.  Carve the turkey and serve with the pan juices.

Citrus-and-Butter Turkey

Recipe From: Food & Wine 2015

 

Prep time:40 minutes
Cook time:3 hours 30 minutes

Ingredients

  • One 12-14 lb Turkey, Rinsed and Patted Dry
  • Kosher Salt and Black Pepper
  • 1 1/2 Sticks Unsalted Butter
  • 1 1/2 Tbsp Finely Grated Grapefruit Zest
  • 1/4 Cup Fresh Grapefruit Juice
  • 1 1/2 Tbsp Finely Grated Orange Zest
  • 1/4 Cup Fresh Orange Juice
  • 1 1/2 Tbsp. Finely Grated Lemon Zest
  • 3 Tbsp. Fresh Lemon Juice
  • 4 Garlic Cloves, Finely Grated
  • 1 Tbsp Minced Thyme
  • 5 Sprigs Thyme
  • 1/2 Grapefruit, Cut Into Wedges
  • 1/2 Orange, Cut Into Wedges
  • 1 Lemon, Cut Into Wedges
  • 3 Cups Chicken Stock or Low-Sodium Broth

Directions

  1. Season the turkey inside and out with salt and pepper.  Transfer to a rack set in a roasting pan and let come to room temperature.
  2. Meanwhile, preheat the oven to 400ºF.  In a medium saucepan, melt the  butter.  Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly.  Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
  3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.  Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges.  Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.  Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
  4. Roast the turkey for about 30 minutes.  Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read termometer inserted in the inner thigh registers 165ºF.
  5. Carefully peel the cheesecloth off the turkey.  Transfer the turkey to a board; let rest for 30 minutes.  Skim the fat off the pan juices and transfer to a gravy bowl.  Carve the turkey and serve with the pan juices.

Traditional Roast Turkey

Recipe From: Food To Love 2018

 

Prep time:35 minutes
Cook time:3 Hours 15 minutes

Ingredients

Turkey

  • 1 Whole Turkey (10 1/2 lbs)
  • 5 Tbsp Butter, Melted
  • 1/4 Cup Fresh Thyme

Almond Stuffing

  • 5 Tbsp Butter
  • 2 Medium Onions, Chopped
  • 2 Crushed Garlic Cloves
  • 11 oz Ground Turkey
  • 1 1/4 Cups Toasted Flaked Almonds
  • 1/2 Cup Fresh Flat-Leaf Parsley, Finely Chopped
  • 2 Tbsp Lemon Zest
  • 1/4 Cup Lemon Juice

Gravy

  • Turkey Pan Juices
  • 6 Cups Salt-Reduced Chicken Broth, Approximately
  • 1/3 Cup All-Purpose Flour

Directions

Almond Stuffing

  1. Heat 5 tablespoons butter in a small frying pan over low heat.  Add 2 medium chopped onions, 2 crushed garlic cloves and 11 ounces ground turkey; cook, stirring, until turkey is cooked through.  Transfer to a large bowl, add 1 1/4 cups toasted flaked almonds, 1/2 cup finely chopped fresh flat-leaf parsley, 2 tablespoons lemon zest and 1/4 cup lemon juice.  Season and mix well.

Turkey

  1. Preheat oven to 350ºF
  2. Discard neck from turkey.  Fill cavities with stuffing.  Tie legs together with kitchen string; tuck wings under turkey.  Place turkey on greased rack in a large flameproof roasting pan.
  3. Combine butter and thyme in a medium bowl.  Brush half the butter mixture all over the turkey; sprinkle with salt.  Pour 2 cups of the broth into the dish.  Cover dish tightly with two layers of greased foil.
  4. Roast turkey for 1 hour 20 minutes.  Remove foil; brush turkey with remaining butter mixture.  Roast, covered with foil, for 1 hour.  Remove foil; roast for 20 minutes or until browned and cooked through.  (Check liquid in base of dish during cooking; the pan juices need to brown, but not burn.  You may need to drain excess liquid if it’s not coloring or add extra water or broth if drying out too much or burning.)  Transfer turkey to platter, cover with foil; let rest for 15 minutes before carving.
  5. Carve turkey legs and thighs, then breast; serve turkey pieces with gravy.

Gravy

  1. Meanwhile, pour pan juices from dish into a large measuring cup; let stand for 5 minutes or until fat has risen to the surface.  Skim off 2 tablespoons of the fat from the juices, return fat to baking dish.
  2. Skim and discard remaining fat from juices.  Top up pan juices in measuring cup with enough of the remaining chicken broth to make 4 cups.
  3. Place baking dish over medium heat, add flour; cook, stirring, until mixture bubbles and is well browned.  Gradually stir in pan juices; cook, stirring until mixture boils and thickens.  Season to taste.
  4. Strain gravy into a heatproof measuring cup.

Maple-Brined Turkey Breast with Mushroom Gravy

Recipe From: Fine Cooking 2019

 

Prep time:4 hours
Cook time:2 hours+

Ingredients

Maple-Brined Turkey Breast

  • 1 1/2 Cups Pure Maple Syrup
  • 1 Cup Firmly Packed Light Brown Sugar
  • 3/4 Cup Soy Sauce
  • 2 3/8 oz. Fine Sea Salt (1/4 Cup if Using La Baleine Brand)
  • 6 Cloves Garlic, Smashed and Peeled
  • 3 Dried Bay Leaves
  • 1 Tsp. Whole Black Peppercorns
  • 1 7-8lb Bone-In, Skin-On, Turkey Breast, Trimmed of Excess Fat

Mushroom Gravy

  • 2 oz. (4 Tbsp.) Unsalted Butter
  • 1 Tbsp. Olive or Canola Oil
  • 1/4 Cup Finely Chopped Shallot
  • 8 oz Mixed Fresh Mushrooms, Finely Chopped (About 2 Cups)
  • 4 Cups Unsalted Turkey or Chicken Stock
  • 3 Tbsp. Dry Sherry
  • 3 Tsp. Cornstarch
  • 1 Tbsp. Thinly Sliced Fresh Chives
  • 1 Tbsp. Chopped Fresh Flat-Leaf Parsley
  • 1 Tbsp. Chopped Fresh Tarragon
  • Freshly Ground Black Pepper

Directions

Maple-Brined Turkey Breast

  1. Combine the maple syrup, sugar, soy sauce, salt, garlic, bay leaves, and peppercorns in a 5- to  6-quart pot.  Add 3 quarts water and simmer until the sugar and salt dissolve.  Cool completely.  Place the turkey breast in the pot, skin side down (it’s OK if some of the backbone sticks out).  Refrigerate, loosely covered, for at least 4 hours and up to 18 hours.
  2. Poisition an oven rack in the lower third of the oven, and heat the oven to 350ºF.
  3. Remove the turkey breast from the brine, rinse it well, and pat dry with paper towels.  Discard the brine.  Place the breast skin side up on a rack in a roasting pan.  Roast until the skin is golden brown and an instant-read theremometer registers 160ºF in the thickets area of the breast, about 2 hours (begin checking earlier if your bird is on the smaller side).  If the skin is overbrowning, cover the breast loosely with aluminum foil.
  4. Transfer to a carving board, tent with foil, and let rest for 15 to 20 minutes.
  5. Carve the turkey breast, and serve with gravy.

Mushroom Gravy

  1. Heat 2 Tbsp. of the butter and the oil in a 12-inch skillet over medium heat.  Add shallot and cook, stirring, until soft but not brown, 1 to 2 minutes.
  2. Add the mushrooms, season lightly and with salt, and cook, stirring infrequesntly, until any liquid they release has evaporated and they are well browened, 5 to 6 minutes.
  3. Add the stock and sherry, and cook over high heat until reduced to about 2 1/2 cups, about 15 minutes.  (The gravy can be prepared to this point up to 2 days ahead.  Refrigerate and reheat gently before proceeding.)
  4. If pre-prepped, bring the gravy to a simmer over medium-low heat.  Mix the cornstarch with 3 tablespoons water.  Stir this mixture into the gravy, a little at a time, until thickened to your liking.  (You may not need it).
  5. Whisk in the remaining 2 tablespoons of butter, the chives, parsley, and tarragon, and season to taste with salt and pepper.