Maple-Brined Turkey Breast with Mushroom Pan Gravy

Ingredients

• 3  bay leaves 
• 1 teaspoon pepper black divided freshly ground
• 1 teaspoon peppercorns whole black
• 1 cup brown sugar packed
• 0.3 cup butter chilled
• 2 cups crimini mushrooms finely chopped
• 4 cups fat-skimmed beef broth fat-free
• 1 tablespoon flour all-purpose
• 1 tablespoon parsley fresh chopped
• 6  garlic clove crushed
• 0.3 cup kosher salt 
• 0.8 cup soy sauce low-sodium
• 1.5 cups maple syrup 
• 1 tablespoon olive oil 
• 0.3 cup shallots chopped
• 4 pound turkey breast boneless
• 2 tablespoons water 
• 3 quarts water 

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• dutch oven

Directions

1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely.
2. Add turkey to brine; cover and chill 4 hours.
3. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin.
4. Place on a roasting pan coated with cooking spray.
5. Preheat oven to 40
6. Bake turkey at 400 for 45 minutes or until a thermometer registers 16
7. Remove from oven; cover loosely with foil.
8. Let stand 15 minutes.
9. Remove skin, and discard.
10. Heat oil in a large nonstick skillet over medium-high heat.
11. Add shallots; saut 1 minute.
12. Add mushrooms; saut 6 minutes or until lightly browned.
13. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes).
14. Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk.
15. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper.
16. Serve gravy with sliced turkey breast.