Ariane's Orange Braised Turkey Breast With Mushrooms and Shallot

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Total Time
4hrs
Prep 3 hrs
Cook 1 hr

Entered for safe-keeping, this was the big hit on Top Chef Season 5's Thanksgiving episode. It was created by Ariane Duarte. Bravo's website omitted directions for actually cooking the turkey, so I added some from the Butterball website.

Ingredients Nutrition

Directions

  1. PREPARE TURKEY FOR BRINING:.
  2. Remove roast from package; pat dry with paper towels. Discard gravy packet or refrigerate for another use.
  3. Remove breast meat from bone. Save bones.
  4. PREPARE BRINE:.
  5. Heat water, orange juice, salt, and sugar and let salt dissolve in a pot.
  6. Add thyme, orange zest, and peppercorns. Let steep and cool.
  7. Pour over turkey breast, let sit for 1-4 hours.
  8. COOK TURKEY:.
  9. Preheat oven to 325°F
  10. Place roast on flat roasting rack in roasting pan about 3 inches deep. Spray roast with cooking spray.
  11. Bake 1 3/4 to 2 hours; brush roast several times with the pan juices during the last 30 minutes or baking time. Bake until meat thermometer inserted in center of roast reaches 170°F.
  12. Let roast stand 10 minutes before removing string netting and carving.
  13. Alternatively, turkey breast may be prepared in turkey fryer according to turkey fryer's directions, using less time.
  14. PREPARE TURKEY GRAVY:.
  15. While turkey is baking, chop up breast bone, preferably with a cleaver. Put in stock pot and add all ingredients.
  16. Let simmer for one hour.
  17. Strain into pot, let boil, and whisk in flour.
  18. Let cook for 15-30 minutes more on medium heat.
  19. PREPARE MUSHROOMS AND SHALLOTS:.
  20. Melt butter almost to brown.
  21. Add shallots and mushrooms, raise heat and let brown.
  22. Season with salt and pepper.
  23. Add to thicken gravy.