Maple-Brined Turkey Breast With Mushroom Pan Gravy

Name: Maple-Brined Turkey Breast With Mushroom Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 400u00b0.
4
Bake turkey at 400u00b0 for 45 minutes or until a thermometer registers 160u00b0. 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; saute 1 minute. Add mushrooms; saute 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.

1358

kcal

Calories

Fat

173

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 quarts water, 1 1/2 cups maple syrup, 1 cup packed brown sugar, 3/4 cup low-sodium soy sauce, and more.

Yes, Maple-Brined Turkey Breast With Mushroom Pan Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!