Sunday, October 2, 2011

Turkey Breasts with Mushroom Gravy

When is a not-so-great bottle of wine a great thing? When you need to make some gravy! (Don't let this stop you from having a glass of this not-so-great wine while you cook.)

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!

No comments:

Post a Comment