Poached Turkey with Mushroom Gravy

Not only does poaching the bird keep it moist, but it’s pretty hands-off. And since no festive feast should be without gravy, here’s one that will bathe your bird in savory goodness while still being waistline-friendly. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2½ lbs boneless, skinless turkey breast</li>
                                            <li>1 medium onion, halved</li>
                                            <li>1 medium carrot, cut into thirds</li>
                                            <li>1 celery stalk, cut into quarters</li>
                                            <li>2 garlic cloves, smashed</li>
                                            <li>3 sprigs sprigs </li>
                                            <li>½ lemon, sliced</li>
                                            <li>½ tsp salt</li>
                                            <li>1 tsp whole peppercorns</li>
                                            <li>1 tbsp unsalted butter</li>
                                            <li>4 cups chopped cremini mushrooms</li>
                                            <li>2 shallots, chopped</li>
                                            <li>2 garlic cloves, minced</li>
                                            <li>½ tsp salt</li>
                                            <li>½ cup dry white wine</li>
                                            <li>2 tbsp cornstarch</li>
                                            <li>1½ cups cups low-sodium vegetable or chicken broth</li>
                                            <li>1 tbsp tbsp fresh thyme</li>
                                            <li>¼ tsp black pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>To poach turkey, place breasts, onion, carrot, celery, garlic, thyme, lemon, salt, and peppercorns in a large saucepan. Add enough water to completely cover turkey by at least 1 inch. Bring water to a very slight simmer with just a few bubbles breaking the surface and cook, partially covered, for 20 minutes, or until meat is cooked through and an instant-read thermometer inserted into the thickest part of the meat registers 165°F. Adjust heat as needed during cooking to maintain the slight simmer and skim off any foam that forms on the surface of the water.</li>
                                    <li>To make gravy, melt butter in medium- size saucepan over medium heat. Add mushrooms, shallots, garlic, and salt; cook until mushrooms have softened, about 5 minutes. Add wine, raise heat to medium-high, and boil until liquid has reduced by half, about 3 minutes.</li>
                                    <li>In a small bowl, whisk cornstarch, 1 tbsp at a time, into cup of broth. Add remaining broth, thyme, and pepper to pan with mushrooms. Return to a boil, then stir in the cornstarch- broth mixture. Simmer until thickened, 6 to 8 minutes.</li>
                                    <li>Slice turkey and place on a serving platter. Serve with a bowl of gravy.</li>

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