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.