Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy

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

1. Place all seasonings in the large bag and shake to combine.
2. Add turkey breast to bag. Seal and let brine for 24 hours.
3. Preheat oven to 400F.
4. Remove turkey breast from brine and pat dry. Season with salt and pepper and place in roasting pan.
5. Roast at 400F for 30 minutes.
6. Baste, reduce temperature to 325F and cook until interior temperature is 170F, about 40 minutes.
7. Remove turkey breast to cutting board, cover with foil and rest for 15 minutes.
8. 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

1. Add butter to a sauce pot and melt over medium to medium-high heat.
2. Add shallots and thyme and saute for two minutes.
3. Add flour and stir for one minute.
4. Whisk in stock, Worcestershire, and maple syrup.
5. Season with black pepper to taste.
6. Reduce until thick enough to coat the back of a spoon, about 10-12 minutes.