Maple-Brined Turkey Breast with Mushroom Pan Gravy

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.

Yield: 8 servings (serving size: about 6 ounces turkey and 1/4 cup gravy)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 8.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 55.4g
  • Carbohydrate: 9.3g
  • Fiber: 0.3g
  • Cholesterol: 164mg
  • Iron: 3.2mg
  • Sodium: 724mg
  • Calcium: 34mg

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

Preparation

  1. 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. 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. 3. Preheat oven to 400°.
  4. 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. 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.
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