Roasted, Brined Turkey Breast with Maple-Worcestershire Gravy and Fruit and Nut Rice Pilaf

Ingredients

• 0.5  palmful allspice berries 
• 3 tablespoons butter 
• 4 tablespoons butter 
• 1 small carrots finely chopped
• 2 ribs celery finely chopped
• 2 cups chicken stock-in-a-box 
• 3 cups chicken stock-in-a-box 
• 6 servings palmful coriander seeds 
• 3 tablespoons flour all-purpose
• 6  bay leaves fresh
• 2 sprigs thyme leaves fresh finely chopped
• 6 cloves garlic sliced coarsely chopped
• 6 servings lots of coarsely ground pepper black
• 1 cup kosher salt 
• 0.3 cup amber maple syrup dark
• 1 teaspoon orange zest 
• 6 servings palmful paprika 
• 0.5 cup parsley leaves chopped
• 6 servings palmful peppercorns black
• 6 servings palmful poultry seasoning 
• 1 cup grapes red seedless halved
• 1.5 cups rice 
• 6 servings salt and pepper black freshly ground
• 4  scallions chopped
• 1  shallots finely chopped
• 2 large shallots quartered
• 0.5 cup broken spaghetti thin (1-inch pieces)
• 1 gallon spring water 
• 0.5 cup caster sugar 
• 6 pound full turkey breast 
• 0.5 cup walnuts toasted chopped
• 0.3 cup worcestershire sauce 
• 1 small sectioned chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Special equipment: Jumbo size plastic food bag, (recommended: Hefty brand 3 to 5 gallons)
2. Open a jumbo plastic food storage bag in the sink and add the water, salt, sugar, bay leaves, shallots, seasonings and garlic and swish around to combine.
3. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.
4. Preheat the oven to 400 degrees F.
5. Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan. Roast in the oven at 400 degrees F for 30 minutes. Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes.
6. Remove the turkey breast from the oven to a cutting board. Cover with foil and let rest for 15 minutes. Carve the breast and arrange it on a serving platter.
7. Serve with pan juices.
8. Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.
9. Add the butter to a medium sauce pot and melt it over medium to medium-high heat.
10. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute.
11. Whisk in the stock, Worcestershire and maple syrup. Season with black pepper, to taste, and reduce the mixture until thick enough to coat the back of a spoon, about 10 to 12 minutes.
12. Melt the butter in a medium pot over medium heat.
13. Add the spaghetti and toast until deeply golden in color.
14. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
15. Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.
16. Transfer the rice to a serving bowl.