I'm not even going to wax poetic about this recipe. It is just good. Plus, it is super quick and easy.
Turkey Breasts with Mushroom Gravy
2 turkey breasts
2 cups mushrooms, sliced thick
1 clove garlic, minced
4 tbsp butter
1 tbsp flour
1/2 cup chicken broth
2 tbsp red wine
salt & pepper to taste
4 cups water
3 tbsp salt
1 tbsp oregano
1 tbsp thyme
1/2 tbsp cinnamon
In a large container, combine all brine ingredients. Add turkey breasts to brine and let sit in the fridge, covered, for 2 to 6 hours.
Remove turkey breasts from brine and rinse in cool water. Cut into 1/4" slices. Heat a large non-stick skillet or griddle over medium high heat. Do not grease the skillet. Brown turkey slices in both sides, 3 to 5 minutes.
Remove turkey from skillet. Add 2 tbsp butter to the skillet. Saute garlic and mushrooms until browned lightly browned. Remove from pan and add 2 more tbsp butter. Lower heat to medium. When butter starts to bubble a little, add flour and whisk until creamy and bubbly at edges.
While whisking constantly; slowly add wine and chicken stock a little bit at a time, allowing it to thicken slightly bfore adding more each time. Salt and pepper to taste and add mushrooms and garlic to gravy. Cook for another 2 - 4 minutes on low heat.
Pour gravy over turkey (and mashed potatoes; you DID make mashed potatoes right?!) Enjoy!