A Top Chef Thanksgiving: Recipe du Jour

And now for the main course!

Top Chef Season 5 cheftestant Ariane Duarte's Orange Braised Turkey Breast with Mushroom and Caramelized Shallot (main)


INGREDIENTS

TURKEY
1 Butterball turkey breast on bone

BRINE
1 1/2 cups water
1/2 cup orange juice
1/2 cup salt
1 tablespoon sugar
8 sprigs of thyme
2 tablespoons orange zest
1 tablespoon whole peppercorns

TURKEY STOCK FOR GRAVY
Breast bone
2 carrots wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 tablespoon white peppercorn
2 quarts Swanson low sodium chicken broth
1/4 cup Wondra flour

MUSHROOMS
1 pound baby portobellos, sliced
3 shallots, cleaned and sliced
3 tablespoons butter

DIRECTIONS

TURKEY AND BRINE
Remove breast meat from bone. Save bones.

Heat water, orange juice, salt, and sugar and let salt dissolve in a pot. Add thyme, orange zest, and peppercorns. Let steep and cool. Pour over turkey breast, let sit for 1-4 hours.

TURKEY STOCK FOR GRAVY
Chop up breast bone, preferably with a cleaver. Put in stock pot and add all ingredients. Let simmer for one hour. Strain into pot, let boil, and whisk in flour. Let cook for 15-30 minutes more on medium heat.

MUSHROOMS
Melt butter almost brown. Add shallots and mushrooms, raise heat and let brown. Season with salt and pepper. Add to thicken gravy.

TURKEY
For boneless turkey breast about 5 pounds sear the breast in a hot pan both sides then roast in 375 oven for about 45 minutes. Internal temperature should be about 160 then let rest for 15 minutes before slicing.

© 2009 ARIANE DUARTE