Orange Braised Turkey Breast with Mushroom and Caramelized Shallot
Prep Time: About 3 Hours
Directions:TURKEY Remove breast meat from bone. Save bones.
Heat water, OJ, salt, and sugar and let salt dissolve in a pot. Add thyme, orange zest, and peppercorns. Let steep and cool. Pour over turkey breast, let sit for 1-4 hours.
Chop up breast bone, preferably with a cleaver. Put in stock pot and add all ingredients. Let simmer for one hour. Strain into pot, let boil, and whisk in flour. Let cook for 15-30 minutes more on medium heat.
MUSHROOMS Melt butter almost to brown. Add shallots and mushrooms, raise heat and let brown. Season with salt and pepper. Add to thicken gravy.
TURKEY 1 Butterball turkey breast on bone
BRINE 1 1/2 cup water 1/2 cup orange juice 1/2 salt 1 T sugar 8 sprigs of thyme 2 T orange zest 1 T whole peppercorns
TURKEY STOCK FOR GRAVY breast bone 2 carrots, wash and chop 1 inch pieces 3 celery stalks, wash and chop 1 inch pieces 2 bay leaves 1 T white peppercorn 2 qts Swanson low sodium chicken broth 1/4 cup Wondra flour
MUSHROOMS 1 lb baby potabellos, sliced 3 shallots, cleaned and sliced 3 T butter