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1
Open a jumbo plastic food storage bag in the sink and add the water, salt, sugar, bay leaves, shallots, seasonings and garlic and swish around to combine.
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2
Add the turkey breast and seal the bag.
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3
Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.
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4
Preheat the oven to 400 degrees F.
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5
Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan.
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6
Roast in the oven at 400 degrees F for 30 minutes.
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7
Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes.
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8
Remove the turkey breast from the oven to a cutting board.
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9
Cover with foil and let rest for 15 minutes.
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10
Carve the breast and arrange it on a serving platter.
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11
Serve with pan juices.
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12
Reserve 1 pound of meat for another menu.
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13
Cool, wrap and refrigerate the reserved meat.
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14
Add the butter to a medium sauce pot and melt it over medium to medium-high heat.
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15
Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute.
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16
Whisk in the stock, Worcestershire and maple syrup.
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17
Season with black pepper, to taste, and reduce the mixture until thick enough to coat the back of a spoon, about 10 to 12 minutes.
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18
Melt the butter in a medium pot over medium heat.
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19
Add the spaghetti and toast until deeply golden in color.
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20
Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil.
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21
Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
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22
Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.
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23
Transfer the rice to a serving bowl.
