Brined Roasted Turkey Breast With White Wine Pan Sauce

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Washington Post


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8 cups water

1/2 cup kosher salt

2 tablespoons honey

5 bay leaves

5 medium cloves garlic

1 tablespoon black peppercorns

1/2 bunch rosemary

1/2 bunch thyme

1/4 bunch parsley

6 1/2 to 7 -pound skin-on turkey breast

Kosher salt

Freshly ground black pepper

2 cups cooled Semolina and Root Vegetable Dressing (see related recipe)

1 teaspoon olive oil

2 large shallots, minced (about 3 tablespoons)

1 medium clove garlic, minced (about 1 teaspoon)

1 cup dry white wine

3 cups low-sodium chicken broth, plus 3 tablespoons for the slurry

2 teaspoons cornstarch

4 teaspoons minced flat-leaf parsley

4 teaspoons minced tarragon leaves

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