Maple Brined Turkey Breast With Mushroom Pan Gravy Recipes

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MAPLE-SAGE BRINED TURKEY



Maple-Sage Brined Turkey image

When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 20 servings.

Number Of Ingredients 17

4 quarts water
1-1/2 cups packed brown sugar
1 cup sea salt
1 cup maple syrup
1 cup cider vinegar
24 fresh sage leaves
6 bay leaves
2 tablespoons yellow prepared mustard
2 tablespoons coarsely ground pepper
1 teaspoon ground cloves
4 quarts ice water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
TURKEY:
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

  • In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.

ROASTED, BRINED TURKEY BREAST WITH MAPLE-WORCESTERSHIRE GRAVY AND FRUIT AND NUT RICE PILAF



Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time P1DT1h40m

Yield 4 to 6 servings with 1 pound of leftover meat

Number Of Ingredients 33

1 gallon spring water
1 cup kosher salt
1/2 cup superfine sugar
6 fresh bay leaves
2 large shallots, quartered lengthwise
A palmful coriander seeds
A palmful black peppercorns
A palmful paprika
A palmful poultry seasoning
1/2 palmful allspice berries
6 cloves garlic, coarsely chopped or sliced
1 (6 to 7 pound) full turkey breast
4 tablespoons butter
1 shallot, finely chopped
2 sprigs fresh thyme, leaves finely chopped
3 tablespoons all-purpose flour
2 cups chicken stock-in-a-box
1/4 cup Worcestershire sauce
1/3 cup dark amber maple syrup
Lots of coarsely ground black pepper
3 tablespoons butter
1/2 cup (1-inch pieces) broken thin spaghetti
1 1/2 cups rice
1 small carrot, finely chopped
2 ribs celery, finely chopped
4 scallions, whites and greens, chopped
1 teaspoon orange zest
3 cups chicken stock-in-a-box
1 small navel orange, supremed or sectioned and chopped
1 cup halved seedless red grapes
1/2 cup chopped toasted walnuts
1/2 cup chopped parsley leaves
Salt and freshly ground black pepper

Steps:

  • 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. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.
  • Preheat the oven to 400 degrees F.
  • Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan. Roast in the oven at 400 degrees F for 30 minutes. Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes. Remove the turkey breast from the oven to a cutting board. Cover with foil and let rest for 15 minutes. Carve the breast and arrange it on a serving platter. Serve with pan juices.
  • Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.
  • Add the butter to a medium sauce pot and melt it over medium to medium-high heat. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute. Whisk in the stock, Worcestershire and maple syrup. 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.
  • Melt the butter in a medium pot over medium heat. Add the spaghetti and toast until deeply golden in color. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
  • Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.
  • Transfer the rice to a serving bowl.

MAPLE BRINED TURKEY



Maple Brined Turkey image

Provided by The Hearty Boys

Categories     main-dish

Time 6h30m

Yield 1 (20-pound) turkey; 15 to 20 servings

Number Of Ingredients 8

8 quarts water
2 cups kosher salt
2 cups pure maple syrup
2 bunches fresh thyme
6 bay leaves
4 large garlic cloves, peeled and crushed
3 tablespoons black peppercorns
1 (20-pound) turkey

Steps:

  • Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
  • Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
  • Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

BRINED TURKEY BREAST WITH MAPLE GLAZE



Brined Turkey Breast With Maple Glaze image

This recipe comes from Cuisine at Home. The turkey is well seasoned and moist. I used the insert for my crock pot to brine the turkey. It was the perfect size. The breast should be done in approximately 2 hours. The time given does allow for brining for 2 hours and 2 hours cooking time.

Provided by PaulaG

Categories     Turkey Breasts

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 (6 -8 lb) turkey breast
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water
2 cups apple juice
4 cups ice
1/4 cup maple syrup
1/4 cup butter, melted

Steps:

  • Stir the kosher salt and brown sugar into hot water until dissolved.
  • Mix in apple juice and ice.
  • Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
  • Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
  • After the first hour begin basting the breast with the maple-butter glaze.
  • Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
  • Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.

Nutrition Facts : Calories 553.1, Fat 23.8, SaturatedFat 8.1, Cholesterol 189.1, Sodium 5870, Carbohydrate 21.7, Fiber 0.1, Sugar 20.2, Protein 59.7

BRINED ROAST TURKEY WITH PAN GRAVY



Brined Roast Turkey With Pan Gravy image

This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!

Provided by Cucina Casalingo

Categories     Whole Turkey

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 36

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 lb kosher salt
24 ounces honey
24 ounces maple syrup
1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
1/2 cup butter, at room temperature
2 teaspoons garlic, chopped
1 teaspoon fresh rosemary leaf, chopped
2 teaspoons fresh sage leaves, chopped
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sage sprigs
olive oil, for drizzling
1 cup carrot, cubed
1 cup celery, cubed
1 cup onion, cubed
1/2 cup white wine
1/2 cup madeira wine
1 sprig thyme
2 sprigs parsley
2 ounces butter, mixed with
2 ounces flour, until it forms a soft dough (Beurre manie)
salt and pepper
turkey giblets, and neck, from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup onion, roughly chopped
1/2 cup celery, roughly chopped
2 sprigs rosemary
5 peppercorns
water, to cover

Steps:

  • Brine:.
  • In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
  • Lower to a simmer and stir in the honey and maple syrup until well blended.
  • Turn off heat and allow to cool to room temperature.
  • Rinse the turkey inside and out with cold tap water.
  • Reserve the neck and specialty meats for pan gravy.
  • Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
  • Place a weight on top of the turkey to make sure it is always covered with brine.**.
  • Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
  • Turkey:.
  • Preheat oven to 325 degrees F.
  • In a shallow roasting pan, place the carrots, celery and onions.
  • Remove turkey from brine.
  • Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
  • Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
  • Place the turkey over the vegetables, breast-side up, in the roasting pan.
  • Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
  • Drizzle the turkey with olive oil and rub it into the skin.
  • Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
  • Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
  • Gravy:.
  • Tilt the pan and skim as much fat as possible off the juice with a spoon.
  • Set the pan on 2 burners set on medium heat.
  • Deglaze roasting pan with white wine and Madeira.
  • Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
  • Add the turkey stock, thyme and parsley.
  • Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
  • Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
  • Season, to taste, with salt and pepper.
  • Turkey stock:.
  • Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
  • Add the neck and giblets and cook until browned all over, about 7 minutes.
  • Remove the pan from the heat and deglaze with the port.
  • Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
  • Add the carrots, onions, celery, rosemary and peppercorn.
  • Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
  • Skim any scum that rises to the surface of the stock and discard.
  • Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
  • * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
  • **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.

Nutrition Facts : Calories 1528, Fat 55.2, SaturatedFat 21.2, Cholesterol 327.9, Sodium 22485.5, Carbohydrate 166.9, Fiber 7.6, Sugar 136.7, Protein 88.8

MAPLE BRINED TURKEY BREAST WITH MUSHROOM PAN GRAVY



Maple Brined Turkey Breast with Mushroom Pan Gravy image

Brining helps keep the turkey moist. I used this recipe when I didn't have time to cook a whole turkey for Thanksgiving....back when I worked retail! Still able to provide a home cooked Thanksgiving dinner and get to work on time! Prep time does not include brining time.

Provided by Lynette !

Categories     Turkey

Time 2h40m

Number Of Ingredients 21

BRINE:
3 qt water
1 1/2 c maple syrup
1 c brown sugar, packed
3/4 c low sodium soy sauce
1/4 c kosher salt
1 tsp whole black peppercorns
6 clove garlic, crushed
3 bay leaves
TURKEY:
4 lb boneless turkey breast halves (i use 2 2-pound breast halves)
1 tsp black pepper, freshly ground, divided
cooking spray
GRAVY:
1/4 c shallot, chopped
2 c cremini mushrooms, finely chopped
4 c chicken broth, fat free, low sodium
1 Tbsp all-purpose flour
2 Tbsp water
1/4 c butter, chilled
1 Tbsp fresh flat-leaf parsley, chopped

Steps:

  • 1. Brine: Combine the brine ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve the sugar and salt. Let cool completely. Add the turkey to the brine, cover and chill 4 hours.
  • 2. Turkey: Preheat the oven to 400 degrees. Remove the turkey from the brine; discard the brine. Rinse the turkey and pat dry. Loosen the skin from the breast by inserting your fingers, gently pushing between the skin and meat. rub 1/2 teaspoon ground pepper under the loosened skin. Place on a roasting pan coated with cooking spray. Bake the turkey for 45 minutes or until a thermometer registers 160 degrees. Remove from the oven; cover loosely with foil. Let stand 15 minutes. Remove the skin and discard. (unless you are a skin lover!)
  • 3. Gravy: Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms and saute for 6 minutes or until ightly browned. Add the broth; bring to a boil and cook until reduced to 2 cups (about 20 minutes). Combine the flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir the flour mixture into the mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from the heat, and stir in the butter, 1 tablespoon at a time. Stir in the parsley and the remaining 1/2 teaspoon black pepper. Serve the gravy with the sliced turkey breast.

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