Made this for Thanksgiving and it was absolutely the best turkey I’ve ever had. (Yeah, I’m a *little* behind on posts.) Recipe from Food Network.
Turkey Ingredients
- Jumbo sized plastic food bag (3-5 gallon recommended) or another container large enough to fit turkey breast
- 1 gallon spring water
- 1 cup kosher salt
- 1/2 cup superfine sugar
- 6 fresh bay leaves
- 2 large shallots, quartered lengthwise
- palmful coriander seeds
- palmful black peppercorns
- palmful paprika
- palmful poultry seasoning
- 1/2 palmful allspice berries
- 6 cloves garlic, coarsely chopped or sliced
- 1 (6-7 lb.) whole turkey breast
Turkey Directions
- Place all seasonings in the large bag and shake to combine.
- Add turkey breast to bag. Seal and let brine for 24 hours.
- Preheat oven to 400F.
- Remove turkey breast from brine and pat dry. Season with salt and pepper and place in roasting pan.
- Roast at 400F for 30 minutes.
- Baste, reduce temperature to 325F and cook until interior temperature is 170F, about 40 minutes.
- Remove turkey breast to cutting board, cover with foil and rest for 15 minutes.
- Carve and serve with pan juices and gravy.
Gravy Ingredients
- 4 Tbsp. butter
- 1 shallot, finely chopped
- 2 sprigs fresh thyme, leaves finely chopped
- 3 Tbsp. all-purpose flour
- 2 cups chicken stock
- 1/4 cup Worcestershire sauce
- 1/3 cup dark amber maple syrup
- lots of coarsely ground black pepper
Gravy Directions
- Add butter to a sauce pot and melt over medium to medium-high heat.
- Add shallots and thyme and saute for two minutes.
- Add flour and stir for one minute.
- Whisk in stock, Worcestershire, and maple syrup.
- Season with black pepper to taste.
- Reduce until thick enough to coat the back of a spoon, about 10-12 minutes.
