Maple-Brined Turkey Breast with Mushroom Pan Gravy

Maple-Brined Turkey Breast with Mushroom Pan GravyRecipe
Photo: Ellen Silverman; Styling: Toni Brogan
Because you're starting with a boneless cut, the brining time is much shorter than if using a whole bird.


8 servings (serving size: about 6 ounces turkey and 1/4 cup gravy)

Recipe from

Cooking Light

Nutritional Information

Calories 349
Fat 8.8 g
Satfat 4.3 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 55.4 g
Carbohydrate 9.3 g
Fiber 0.3 g
Cholesterol 164 mg
Iron 3.2 mg
Sodium 724 mg
Calcium 34 mg


3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low-sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2-pound) boneless turkey breast halves
1 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup chilled butter
1 tablespoon chopped fresh flat-leaf parsley


1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.

2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

3. Preheat oven to 400°.

4. Bake turkey at 400° for 45 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.

5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.