Brine the night before great for turkey,chicken and pork

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Name: Brine formula and gravy
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 6
Cuisine: not set
Ingredients: 1 Jumbo Plastic bag Hefty 3-5 gallons; 1 Cup Kosher salt; 1 Gallon Spring water; 1/2 Cup Bakers sugar Extra fine; 6 Leaves Bay leaves Fresh; 2 Large Shallots Quartered lengthwise; Palm full Coriander seeds; Palm full Black peppercorns; Palmfull Paprika; Palmfull Poultry seasoning; 1/2 Palmfull Allspice berrie; 6 Cloves Garlic Coarsely chopped; 1 6-7 lbs Turkey, chicken,pork Full not sliced; 4 Tablespoons Butter; 1 Shallot Finley chopped; 2 Spr Thyme Fresh finely chopped; 3 tablespoons All purpose flour; 2 Cup Chicken stock In a box; 1/4 Cup Worcestershire sauce 2; 1/3 Cups Maple syrup Dark amber; Lots black pepper Coarsely ground

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INGREDIENTS

1 Jumbo Plastic bag ; Hefty 3-5 gallons
1 Cup Kosher salt
1 Gallon Spring water
1/2 Cup Bakers sugar ; Extra fine
6 Leaves Bay leaves ; Fresh
2 Large Shallots ; Quartered lengthwise
Palm full Coriander seeds
Palm full Black peppercorns
Palmfull Paprika
Palmfull Poultry seasoning
1/2 Palmfull Allspice berrie
6 Cloves Garlic ; Coarsely chopped
1 6-7 lbs Turkey, chicken,pork ; Full not sliced
4 Tablespoons Butter
1 Shallot ; Finley chopped
2 Spr Thyme ; Fresh finely chopped
3 tablespoons All purpose flour
2 Cup Chicken stock ; In a box
1/4 Cup Worcestershire sauce 2
1/3 Cups Maple syrup ; Dark amber
Lots black pepper ; Coarsely ground

INSTRUCTIONS

Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy

Directions

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. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.

Preheat the oven to 400 degrees F.

Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan. Roast in the oven at 400 degrees F for 30 minutes. Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes. Remove the turkey breast from the oven to a cutting board. Cover with foil and let rest for 15 minutes. Carve the breast and arrange it on a serving platter. Serve with pan juices.

Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.

Maple-Worcestershire Gravy:

Add the butter to a medium sauce pot and melt it over medium to medium-high heat. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute. Whisk in the stock, Worcestershire and maple syrup. 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.

NOTES

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Brine formula and gravy

1 Jumbo Plastic bag Hefty 3-5 gallons
1 Cup Kosher salt
1 Gallon Spring water
1/2 Cup Bakers sugar Extra fine
6 Leaves Bay leaves Fresh
2 Large Shallots Quartered lengthwise
 Palm full Coriander seeds
 Palm full Black peppercorns
 Palmfull Paprika
 Palmfull Poultry seasoning
1/2 Palmfull Allspice berrie
6 Cloves Garlic Coarsely chopped
1 6-7 lbs Turkey, chicken,pork Full not sliced
4 Tablespoons Butter
1 Shallot Finley chopped
2 Spr Thyme Fresh finely chopped
3 tablespoons All purpose flour
2 Cup Chicken stock In a box
1/4 Cup Worcestershire sauce 2
1/3 Cups Maple syrup Dark amber
 Lots black pepper Coarsely ground

Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy 
Directions
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. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.

Preheat the oven to 400 degrees F.

Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.

Maple-Worcestershire Gravy:
Add the butter to a medium sauce pot and melt it over medium to medium-high heat. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute. Whisk in the stock, Worcestershire and maple syrup. 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.

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Nutrition

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Serving Size: 1 Serving (867g)
Recipe Makes: 6 Servings

Calories: 179
Calories from Fat: 87 (49%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.7g
Cholesterol 25.1mg		8 %
Sodium 9615.2mg		332 %
Potassium 301.1mg		8 %
Total Carbohydrate 18.1g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 17.9g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 179

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