Brined Turkey Breast With Lemon-parsley Gravy

Ingredients

  • 6 quarts water
  • 2 cups kosher salt
  • 1 1⁄2 cups firmly packed light brown sugar
  • 2 bone-in fresh whole turkey breasts, about
    ;11 lb. total
  • 9 Tbs. unsalted butter, at room temperature
  • 1 yellow onion, unpeeled, quartered
  • 2 large carrots, unpeeled, coarsely chopped
  • 1 3⁄4 cups chicken stock or low-sodium
    ;canned chicken broth
  • 1⁄2 cup dry white wine
  • 1⁄4 cup peanut or canola oil
  • 1 Tbs. fresh lemon juice
  • 7 cups turkey stock
  • 1⁄4 cup cornstarch
  • 1⁄3 cup minced fresh flat-leaf parsley
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. minced lemon zest
  • Salt and freshly ground pepper, to taste

Description

Soaking A Turkey In A Salt-and-sugar Solution Adds Moisture To The Meat. This Is An Especially Good Technique To Use With All-white Meat, Which Can Become Dry When Roasted. Soaking The Breasts After Brining In Fresh Water Prevents The Meat From Being Over

Williams-Sonoma Favicon Williams-Sonoma
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