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Maple-Brined Turkey Breast with Mushroom Pan Gravy

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 8 servings (serving size: about 6 ounces turkey and 1/4 cup gravy)
Because you're starting with a boneless cut, the brining time is much shorter than if using a whole bird.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.