Soy and Cider Brined Turkey on Toast Points with Maple-Soy Gravy
- 4 cups cloudy apple cider
- 1/2 cup tamari soy sauce or liquid amino
- 1/4 cup kosher salt
- 1/4 cup dark amber real maple syrup
- 6 black peppercorns
- 2 bay leaves
- Three 2 1/2 pound boneless, skin-on split turkey breasts
- Nonstick cooking spray
- Olive or vegetable oil, to drizzle
- Salt and pepper
- 4 tablespoons butter
- 12 to 15 sage leaves
- 6 to 8 slices whole wheat or whole-grain bread
- Maple Soy Gravy, recipe follows
- Maple-Soy Gravy:
- 5 tablespoons butter
- Black pepper
- 4 tablespoons flour
- 2 1/2 cups turkey stock or chicken stock
- 3 tablespoons tamari soy sauce or liquid amino
- 3 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
Special equipment: 2 1/2 gallon resealable plastic bag
To roast, preheat the oven to 350 degrees F. Arrange a wire rack on a rimmed baking sheet, and spray the rack with nonstick cooking spray.
Remove the turkey from the brine, pat dry and arrange on the rack. Coat the skin with a little oil and sprinkle with salt and pepper. Roast until an internal thermometer reads 165 degrees F, about 15 minutes per pound of turkey or 45 minutes total. Remove from the oven and let rest with foil to cover until ready to carve.
Melt the butter and when it foams, add the sage leaves and crisp them up as the butter browns. Remove the leaves and crumble. Toast the sliced bread in the toaster.
Brush the toast with browned butter and top with sage. Cut the toast corner to corner. Slice the turkey and arrange over 2 toast points, top with Maple-Soy Gravy and serve with sides of your choice.Maple-Soy Gravy:
Melt the butter in a saucepan and season with coarse black pepper. Whisk in the flour and whisk a few minutes until golden brown. Whisk in the stock, soy sauce, maple syrup and Worcestershire sauce. Reduce the heat to a low boil and cook until thick enough to coat the back of a spoon.
Recipe courtesy Rachael Ray
Recipe courtesy of Guy Fieri
Recipe courtesy of Bobby Flay