Servings: 6 to 8
Brining brings out the best in turkey, making it juicy and adding savory flavor; be sure to allow enough time (at least 4 hours) to brine the breast. The mushroom gravy is rich, thick, and fragrant with fresh tarragon, and it can be made completely ahead.
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Sorry, got so excited I forgot to post stars.
Wow! What a great pair of recipes. We tried this and the braised dark meat for Thanksgiving this year and we may never go back to a whole bird. Brining for 12 hours and starting the mushroom gravy in advance made it the most stress-free holiday meal I have ever prepared. The meat was succulent and the maple was a beautiful nuanced flavour. Had to tent after less than an hour, but it still browned wonderfully. Thanks Fine Cooking - again!
I used a boneless turkey breast, because that was all I could find. Absolutely delicious! You really can taste the maple and the gravy is a wonderful accompaniment.
This recipe, coupled with the one for braised dark meat, sounded and LOOKED so appealing in the October issue that I even bought the platter pictured (from Bantam Tile Works) to put the turkey in. Brining the breast overnight yielded a subtle maple sweet flavor and an incredibly juicy result. The skin was brown and crispy - tenting with foil was necessary after about 1.45 hours in the oven using convection setting at 325. Not having to add butter to the skin for this outcome was much appreciated given the amount of same used in other dishes served at the holiday meal! For a party of 9 using 1 oven, not cooking a whole bird was a lifesaver and no one missed the carving ritual. Plenty of meat left over.
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