Glazed Turkey Breast With Gravey

Picture of Glazed Turkey Breast With Gravey

Ingredients

For Brining the Turkey

  • 1 cup kosher salt
  • 1 cup sugar
  • 2 boneless turkey breasts, 3 to 4 1/2 pounds each

For the Glaze

  • 7 heads garlic
  • 6 teaspoons extra virgin olive oil + 2 teaspoons extra virgin olive oil
  • ½ cup honey
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon thyme leaves
  • 1 tablespoon rosemary leaves
  • 1 lemon, juiced
  • ½ orange, juiced
  • ¼ cup chicken stock

For the Gravy

  • 4 oz. butter, melted
  • 4 Tbsp flour
  • 3 cups chicken stock
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 head garlic, halved
  • ½ orange, juiced
  • ½ lemon, juiced
  • 37.5 ml dry white wine
  • Salt and pepper to taste

Instructions

To brine the turkey:

  • In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar.
  • Pour into a large pot, and add 2 quarts cold water.
  • Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze:

  • Heat oven to 375 degrees Fahrenheit.
  • Wrap the garlic heads, thyme, rosemary with 6 teaspoons extra virgin olive oil in aluminum foil and roast until the garlic is soft, about 1 hour and 10 minutes.
  • Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor or blender. Add the honey, lemon juice, orange juice, 2 teaspoons of extra virgin olive oil, and chicken stock. Purée.
  • Cover until ready to use.

To cook the turkey:

  • Pre-heat oven to 250 degrees Fahrenheit.
  • Remove the breasts from the brine and wrap each one three times in plastic wrap and twice in aluminum foil.
  • Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan.
  • Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours.
  • Near the end of cooking time, fill a large bowl halfway with ice water.
  • Remove the turkey from oven and raise temperature to 425 degrees.
  • Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes.
  • Remove foil and plastic wrap.
  • Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes.
  • Baste with continually.
  • Sprinkle with fresh thyme and serve.

To make the gravy:

  • Whisk the flour into the melted butter and cook on low for about 1 minute.
  • Whisk in chicken stock and add rosemary, thyme, and garlic halves to infuse.
  • Bring to boil for 2-3 minutes until thickened.
  • Add orange juice, lemon juice, and white wine and reduce by half.
  • Strain and add salt and pepper to taste.
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