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Maple Brined Turkey Breast with Mushroom Pan Gravy


Rate this recipe 3/5 (19 Votes)


  • 3 quarts water
  • 1 1/2 cups maple syrup
  • 1 cup packed brown sugar
  • 3/4 cup low sodium soy sauce
  • 1/4 cup kosher salt
  • 1 tsp whole black peppercorns
  • 6 cloves garlic, crushed
  • 3 bay leaves
  • 2 (2 lb) boneless turkey breast halves
  • 1 tsp freshly ground black pepper, divided
  • cooking spray
  • 1 Tbsp olive oil
  • 1/4 cup chopped shallots
  • 2 cups finely chopped crimini mushrooms
  • 4 cups fat free, less sodium chicken broth
  • 1 Tbsp flour
  • 2 Tbsp water
  • 1/4 chilled butter
  • 1 Tbsp chopped flat leaf parsley


Level of difficulty Average
Cost Average budget


Step 1

combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve salt. Cool completely. Add turkey to brine, cover and chill for 4 hours.

Step 2

Remove turkey from brine, discard brine. Rinse turkey; pat dry. loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 tsp ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

Step 3

Preheat oven to 400F

Step 4

Bake turkey at 400F for 45 minutes or until a thermometer registers 160F. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin and discard.

Step 5

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 mintures or until slightly thickened, stirring frequently with a whisk. remove from heat; stir in butter, 1 Tbsp at a time. Stir in parsley and remaining 1/2 tsp ground pepper. Serve gravy with sliced turkey breast.


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