"This festive turkey breast recipe is a great alternative to a whole roast turkey. Perfect for smaller crowds either for Thanksgiving or Christmas Day"
Brined Roast Turkey breast with Blueberry gravy
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Prep time 10mins
Cook time 1hr
Recipe Card
ingredients
- 3 pounds fresh turkey breast
- 2 large onions
- 2 tabelspoons olive oil
- 3 tabelspoons butter
- 1 sprig rosemary
- 1 sprig thyme
- 1 gallon water
- 4 tabelspoons salt
- 4 tabelspoons sugar
- 1 onion
- 2 bay leaf
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 tabelspoons peppercorns
- 1 tabelspoons all spice berries
- 4 cloves
- 1 teaspoon chinese five spice
Method
Step 1
Make the brine in a large bowl combine cold water with salt, sugar, sliced onion, bay leaves, star anise, cinnamon stick, oregano, rosemary, peppercorns, all spice berries, cloves and Chinese 5 spice. Place the turkey breast in the brine and leave for 4 to 5 hours.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Remove the breast from the brine and pat dry with kitchen paper. Prepare a roasting tin. Grease generously with neutral flavored olive oil and add the onions in a layer to the tin, then the herbs and place the breast on top. Season with salt and pepper and spread all the butter over the Turkey breast. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with pan juices and remove foil. Return to oven for about 3 more minutes and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, reads 165 degrees F (65 degrees C). Let the turkey breast rest 10 to 15 minutes before serving. Remove the turkey breast from the roasting tin. Remove the onions and herbs.
Step 3
Blueberry Gravy *2 sjalottes, peeled and very finely chopped *1 rounded tbsp. flour *2 glasses/1 cup red wine *250 ml/ 1 cup good quality turkey or chicken stock *2-3 tbsp. Blueberry jam Heat the stock and wine in a small saucepan and keep ready for adding to the sauce we are making. Place the tin over a gentle heat, and tilt the tin and spoon off the fat into a bowl using a tablespoon, leave about 2 tablespoons of fat, along with all the juices, in the tin. Turn up the heat to medium and add the chopped sjalotte, cook quickly and scrape all the crusty bits from the base , then add the flour and keep stirring. When the flour is absorbed start adding the wine and stock a little at a time, whisking after each addition. This is easiest with a whisk. Once you have incorporated all the liquid, add the blueberry jam. Season to taste with salt and freshly ground pepper. Adjust the thickness of the gravy to your liking by adding more or less stock. Slice the Turkey breast and serve straight away with roast potatoes and vegetables and the Blueberry gravy.