Brined Turkey Breast with Lemon-Parsley Gravy
Soaking a turkey in a salt-and-sugar solution adds moisture to the meat. This is an especially good technique to use with all-white meat, which can become dry when roasted. Soaking the breasts after brining in fresh water prevents the meat from being overly salty, although it will be somewhat saltier than turkey that has not been brined. Keep this in mind when salting the gravy to keep the flavors of the dish in balance.
Average Customer Rating:
(4 Reviews) 4
4 of 4(100%)reviewers would recommend this product to a friend.
Sort by
Customer Reviews for Brined Turkey Breast with Lemon-Parsley Gravy
Review 1 for Brined Turkey Breast with Lemon-Parsley Gravy
LoveMom
Chicago suburbs
April 16, 2011
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Easter Repeat!
April 16, 2011
I looked this up again because I made it for Easter dinner last year and it was a tremendous hit! I made it, with my traditional glazed ham, because my husband is watching his cholesterol. However everybody, including teenagers could not get enough of the turkey! My family is all so excited that I will be serving this again, and all said to not even bother with the ham! It is just the perfect blend of lemon and traditional turkey flavors. It is light and perfect for Spring and Easter fare with WS "Roasted Asparagus with Lemon" recipe and roasted new potatoes. It is absolutely delishous!
Pros: Yield, Healthy, Appearance, Impressive, Will Make Again
Review 2 for Brined Turkey Breast with Lemon-Parsley Gravy
SoldFond
Chicago
February 4, 2011
Would You Recommend? Yes
0points
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Next best for a Southern girl
February 4, 2011
My family laughs at my version of a Thanksgiving dinner which is this brined turkey breast w/LEMON-parsley gravy(I love lemons), garlic mashed and seared green beans, apple crostata and lemon tea. I brined that turkey breast for an entire year of holidays after that Thanksgiving loving each and every time.Wms-S, you have the best recipes.
Review 3 for Brined Turkey Breast with Lemon-Parsley Gravy
DDRhodes
ATL,GA
November 13, 2010
Would You Recommend? Yes
-1point
0of 1found this review helpful.
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Used for an entire turkey
November 13, 2010
for a test run for the upcoming thanksgiving, we used this reciepe for a whole turkey. So much flavor and no need to double up on the brine indegrediants.
Review 4 for Brined Turkey Breast with Lemon-Parsley Gravy
PineapplePrincess
Honolulu, HI
April 30, 2010
Would You Recommend? Yes
0points
1of 2found this review helpful.
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Refreshingly light and creamy.
April 30, 2010
This recipe worked well for me even with a few minor modifications. I always double the amount of parsley and onions when I cook. I also used flour rather than cornstarch. The gravy was a tad runny when I used cornstarch the first time. This is a light and creamy recipe...a refreshing change from a typical heavy holiday gravy.