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Orange Braised Turkey Breast with Mushroom and Carmelized Shallot

Submitted by Chef A.

For marinade, heat water, orange juice and sugar in a medium saucepan until sugar is dissolved. Stir in thyme, orange zest, and black peppercorns. Cool completely.
Remove turkey breast from outer packaging. Refrigerate gravy packet for another use or discard. Place turkey breast in large self-closing plastic bag. Pour marinade over turkey breast. Refrigerate 1 to 4 hours.
Remove turkey breast from marinade; discard marinade. Bake turkey breast according to package directions.
Meanwhile for gravy, combine broth, carrot and celery in medium saucepan. Add bay leaves and white peppercorns. Bring to boiling on medium heat; reduce heat. Simmer for 1 hour. Remove vegetables, bay leaves and peppercorns; discard. Combine 1/2 cup of the liquid with flour until smooth paste has formed. Whisk into remaining liquid in pan. Heat on medium heat, stirring constantly, until thickened.
Meanwhile, melt butter on medium heat in medium skillet. Add mushrooms and shallots. Cook and stir 3 to 4 minutes or until tender. Stir mushrooms and shallots into the gravy mixture. Serve mushroom gravy over turkey breast slices.

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