Because you're starting with a boneless cut, the brining time is much shorter than if using a whole bird.
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
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
How to Make It
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.
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.
Preheat oven to 400°.
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.
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.
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This turkey was a big hit with my family... so tender and juicy. And the flavor is amazing! I will be making this for Thanksgiving this year. I let it sit in the brine over night and it turned out so yummy.
I loved this recipe and am passing this on to my parents. I would cut the amount of butter in the gravy in half. I also accidentally purchased a bone in turkey breast - not a problem, I brined it for a couple of extra hours. It turned out fabulous and absolutely juicy. I would make this again for sure.
Excellent result! Tasty, juicy turkey and a great sauce. Started with making the Mushroom Stock (same issue of Cooking Light). Used 2C Mushroom Stock + 2C less-sodium chix stock. Needed to add salt after the butter since the Mushroom stock is salt-free. Used Smart Balance to finish sauce and cut that down to about 2TBL. This dish has already been added to my favorites!
I made the brine for Thanksgiving (I don't do mushrooms, so no gravy) and even though it doesn't really have the typical sage-y/Thanksgiving-y flavour it was really tasty and the turkey came out super moist and tender. When you first make the brine, it seems like it will have a lot more flavour from the soy sauce than the maple syrup, but the maple really comes out in the end. I will probably leave out the salt and cut the soy sauce a bit next time just because I am sensitive to salt and *I* found it a little too salty though no one else did :)
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