RECIPE OF THE DAY! MOIST AND TENDER TURKEY BREAST WITH GRAVY

Looking for a tender and juicy recipe with excellent results? This is the one for you!

Because you're starting with a boneless cut, the cooking time is much shorter than if using a whole bird. Really tasty, and the turkey cames out super moist and tender. This dish will be so juicy, and the sauce adds to it's all ready wonderful taste and brings the flavors all together. This recipe sure makes my family smile and ask for seconds! ENJOY!!

Yields: 8 servings

Total cooking time: 40 minutes:


Ingredients:

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 teaspoon whole black peppercorns

6 garlic cloves, crushed

3 bay leaves

2 (2-pound) boneless turkey breast halves

1 teaspoon freshly ground black pepper, divided

Cooking spray

1 tablespoon olive oil

1/4 cup chopped shallots

2 cups finely chopped cremini mushrooms

4 cups fat-free, less-sodium chicken broth

1 tablespoon all-purpose flour

2 tablespoons water

1/4 cup chilled butter (Smart Balance)-Buttery Spread

1 tablespoon chopped fresh flat-leaf parsley


Preparation:

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

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 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

3. Preheat oven to 400°.

4. Bake turkey at 400° for 40 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.

5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 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 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.


349 Calories per serving:(serving size: about 6 ounces turkey and 1/4 cup gravy)