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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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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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