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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Earned rave reviews at our table! I used two boneless breasts, each about 4 pounds, from which I removed the netting. Brined them for about 24 hours and roasted about 90 minutes (til 160 degrees). They rested about 45 minutes before slicing. Wonderful subtle maple flavor, not dry at all, delicious.
Great with the tasty (and make ahead-able!) gravy or cranberry sauce. Definitely a hit.
Sorry, got so excited I forgot to post stars.
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