Photo: Ellen Silverman; Styling: Toni Brogan
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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 400°.

Step 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.

Step 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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Ratings & Reviews

rachrevisky's Review

February 24, 2013

loribrowning1's Review

October 18, 2012
I go back to this recipe every year because it's classic and juicy and easy!

smarker's Review

September 15, 2012
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.

GramercyGal's Review

November 25, 2010
This was a huge hit tonight! It was moist, succulent, and flavorful. Everyone raved about it. I'm grateful there was a little left over for tomorrow!!

nelsonmichellem's Review

November 01, 2010
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.

1cookfromBrea's Review

January 22, 2010
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!

Snoochee's Review

November 26, 2009
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 :)