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Ingredients

• Jumbo size plastic food bag, (recommended: Hefty brand 3 to 5 gallons)
• 1 gallon spring water
• 1 cup kosher salt
• 1/2 cup superfine sugar
• 6 fresh bay leaves
• 2 large shallots, quartered lengthwise
• A palmful coriander seeds

• A palmful black peppercorns
• A palmful paprika
• A palmful poultry seasoning
• 1/2 palmful allspice berries
• 6 cloves garlic, coarsely chopped or sliced
• 1 (6 to 7 pound) full turkey breast

• Maple-Worcestershire Gravy
• 4 tablespoons butter
• 1 shallot, finely chopped
• 2 sprigs fresh thyme, leaves finely chopped
• 3 tablespoons all-purpose flour

• 2 cups chicken stock-in-a-box
• 1/4 cup Worcestershire sauce
• 1/3 cup dark amber maple syrup
• Lots of coarsely ground black pepper

• Fruit and Nut Pilaf
• 3 tablespoons butter
• 1/2 cup (1-inch pieces) broken thin spaghetti
• 1 1/2 cups rice
• 1 small carrot, finely chopped
• 2 ribs celery, finely chopped
• 4 scallions, whites and greens, chopped

• 1 teaspoon orange zest
• 3 cups chicken stock-in-a-box
• 1 small navel orange, supremed or sectioned and chopped
• 1 cup halved seedless red grapes
• 1/2 cup chopped toasted walnuts
• 1/2 cup chopped parsley leaves
• Salt and freshly ground black pepper

Description

Cooking Channel Serves Up This Roasted, Brined Turkey Breast With Maple-Worcestershire Gravy And Fruit And Nut Rice Pilaf Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel