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Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf (Rachael Ray) Recipe

Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf (Rachael Ray) Recipe

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Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf (Rachael Ray)

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Ingredients:

Serving

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 lb) full turkey breast
4 tbsp butter
1 shallot, finely chopped
2 sprigs fresh thyme, leaves finely chopped
3 tbsp 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
3 tbsp 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 tsp 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

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.
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.
Melt the butter in a medium pot over medium heat. Add the spaghetti and toast until deeply golden in color. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.
Transfer the rice to a serving bowl.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	51090.79 Kcal (213907 kJ)
Calories from fat	2180.34 Kcal
		% Daily Value*
Total Fat	242.26g	373%
Cholesterol	459.24mg	153%
Sodium	57574.51mg	2399%
Potassium	5111.36mg	109%
Total Carbs	12633.4g	4211%
Sugars	8863.38g	35454%
Dietary Fiber	586.04g	2344%
Protein	729.42g	1459%
Vitamin C	27.6mg	46%
Vitamin A	0.4mg	12%
Iron	199.6mg	1109%
Calcium	4088.2mg	409%

Amount Per 100 g
Calories	113.69 Kcal (476 kJ)
Calories from fat	4.85 Kcal
		% Daily Value*
Total Fat	0.54g	373%
Cholesterol	1.02mg	153%
Sodium	128.12mg	2399%
Potassium	11.37mg	109%
Total Carbs	28.11g	4211%
Sugars	19.72g	35454%
Dietary Fiber	1.3g	2344%
Protein	1.62g	1459%
Vitamin C	0.1mg	46%
Iron	0.4mg	1109%
Calcium	9.1mg	409%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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