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Prep time:4 hours\r\nCook time:2 hours+<\/pre>\nIngredients<\/span><\/h2>\n
Maple-Brined Turkey Breast<\/strong><\/h3>\n
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- 1 1\/2 Cups Pure Maple Syrup<\/li>\n
- 1 Cup Firmly Packed Light Brown Sugar<\/li>\n
- 3\/4 Cup Soy Sauce<\/li>\n
- 2 3\/8 oz. Fine Sea Salt (1\/4 Cup if Using La Baleine Brand)<\/li>\n
- 6 Cloves Garlic, Smashed and Peeled<\/li>\n
- 3 Dried Bay Leaves<\/li>\n
- 1 Tsp. Whole Black Peppercorns<\/li>\n
- 1 7-8lb Bone-In, Skin-On, Turkey Breast, Trimmed of Excess Fat<\/li>\n<\/ul>\n
Mushroom Gravy<\/strong><\/h3>\n
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- 2 oz. (4 Tbsp.) Unsalted Butter<\/li>\n
- 1 Tbsp. Olive or Canola Oil<\/li>\n
- 1\/4 Cup Finely Chopped Shallot<\/li>\n
- 8 oz Mixed Fresh Mushrooms, Finely Chopped (About 2 Cups)<\/li>\n
- 4 Cups Unsalted Turkey or Chicken Stock<\/li>\n
- 3 Tbsp. Dry Sherry<\/li>\n
- 3 Tsp. Cornstarch<\/li>\n
- 1 Tbsp. Thinly Sliced Fresh Chives<\/li>\n
- 1 Tbsp. Chopped Fresh Flat-Leaf Parsley<\/li>\n
- 1 Tbsp. Chopped Fresh Tarragon<\/li>\n
- Freshly Ground Black Pepper<\/li>\n<\/ul>\n
Directions<\/span><\/h2>\n
Maple-Brined Turkey Breast<\/strong><\/h3>\n
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- Combine the maple syrup, sugar, soy sauce, salt, garlic, bay leaves, and peppercorns in a 5- to\u00a0 6-quart pot.\u00a0 Add 3 quarts water and simmer until the sugar and salt dissolve.\u00a0 Cool completely.\u00a0 Place the turkey breast in the pot, skin side down (it’s OK if some of the backbone sticks out).\u00a0 Refrigerate, loosely covered, for at least 4 hours and up to 18 hours.<\/li>\n
- Poisition an oven rack in the lower third of the oven, and heat the oven to 350\u00baF.<\/li>\n
- Remove the turkey breast from the brine, rinse it well, and pat dry with paper towels.\u00a0\u00a0Discard the brine.\u00a0 Place the breast skin side up on a rack in a roasting pan.\u00a0 Roast until the skin is golden brown and an instant-read theremometer registers 160\u00baF in the thickets area of the breast, about 2 hours (begin checking earlier if your bird is on the smaller side).\u00a0 If the skin is overbrowning, cover the breast loosely with aluminum foil.<\/li>\n
- Transfer to a carving board, tent with foil, and let rest for 15 to 20 minutes.<\/li>\n
- Carve the turkey breast, and serve with gravy.<\/li>\n<\/ol>\n
Mushroom Gravy<\/strong><\/h3>\n
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- Heat 2 Tbsp. of the butter and the oil in a 12-inch skillet over medium heat.\u00a0 Add shallot and cook, stirring, until soft but not brown, 1 to 2 minutes.<\/li>\n
- 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.<\/li>\n
- Add the stock and sherry, and cook over high heat until reduced to about 2 1\/2 cups, about 15 minutes.\u00a0 (The gravy can be prepared to this point up to 2 days ahead.\u00a0 Refrigerate and reheat gently before proceeding.)<\/li>\n
- If pre-prepped, bring the gravy to a simmer over medium-low heat.\u00a0 Mix the cornstarch with 3 tablespoons water.\u00a0 Stir this mixture into the gravy, a little at a time, until thickened to your liking.\u00a0 (You may not need it).<\/li>\n
- Whisk in the remaining 2 tablespoons of butter, the chives, parsley, and tarragon, and season to taste with salt and pepper.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n