Roasted, Brined Turkey Breast With Maple-Worcestershire Gravy And Fruit And Nut Rice Pilaf
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
59
Sourness
32
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Sugar (superfine)2 large
Shallot (quartered lengthwise)6 cloves
Garlic (coarsely chopped or sliced)3180 g
Turkey Breast (full)3 tbsps
Butter3 tbsps
All-Purpose Flour3 cups
Chicken Stock (in-a-box)1 cup
Worcestershire Sauce1.5 cups
Rice1 small
Carrot (finely chopped)2 ribs
Celery (finely chopped)1 tsp
Orange Zest1 cup
Walnut (chopped toasted)1
SaltDirections:
1
Special equipment: Jumbo size plastic food bag, (recommended: Hefty brand 3 to 5 gallons) 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
2
Add the turkey breast and seal the bag
3
Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day
4
Preheat the oven to 400 degrees F
5
Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan
6
Roast in the oven at 400 degrees F for 30 minutes
7
Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes
8
Remove the turkey breast from the oven to a cutting board
9
Cover with foil and let rest for 15 minutes
10
Carve the breast and arrange it on a serving platter
11
Serve with pan juices
12
Reserve 1 pound of meat for another menu
13
Cool, wrap and refrigerate the reserved meat
14
Add the butter to a medium sauce pot and melt it over medium to medium-high heat
15
Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute
16
Whisk in the stock, Worcestershire and maple syrup
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
18
Melt the butter in a medium pot over medium heat
19
Add the spaghetti and toast until deeply golden in color
20
Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil
21
Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes
22
Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste
23
Transfer the rice to a serving bowl