4 litre water
1kg of ice
250g salt
20g thyme
10g black peppercorns
4 bay leaves
12g sage
100g brown sugar
1 large turkey breast weighing approx. 2.5kg
150g roasted chopped pecans
6g finely cut sage
10g chopped thyme
2 bay cut in ½
3 garlic cloves, finely chopped
2 finely diced onions
250g minced turkey
250g sausage meat
3g finely crushed black pepper
10g salt
Pinch of ground nutmeg
12g chopped parsley
1 egg
100g fresh brioche crumbs
100ml veg oil
20g butter
Add all the ingredients to the water and bring to a simmer, then add the ice to cool the water down.
Place the turkey breast into the brine for 6-12 hours, then drain and leave to air dry in the fridge on a cooling wire for 6-8 hours.
Place a sauté pan onto a medium heat and add the oil. Once hot, add the butter and onions, cooking for 5-8 minutes until semi soft. Add the hard herbs, cooking for 2-3 minutes and then add the pecans.
Leave to cool for 20 minutes.
Once cooled, add the minced turkey & sausage meat. Add the eggs & brioche crumbs, mix well and place into the fridge for 60 minutes to set.
Insert your knife into the breast at the fat end and very carefully insert the knife all the way to the end and make as big a cavity as you can inside the breast without cutting through the flesh. Turn the knife inside, so that the blade can run almost as close to the edges as possible without cutting through. Once you have made the cavity, you can pipe the stuffing inside the breast, making sure that you push the bag all the way in so that it is properly filled, then push the stuffing down inside the breast from the outside as well.
Place the turkey breast onto a cooling wire with a tray underneath, then smear the top in veg oil, a little butter and salt & pepper to season. Roast in a hot oven at 210c for approx. 15 minutes, then turn the oven down to 140c and cook for a further 45-60 minutes. Rest for at least 20 minutes before carving.
4 litre water
1kg of ice
250g salt
20g thyme
10g black peppercorns
4 bay leaves
12g sage
100g brown sugar
1 large turkey breast weighing approx. 2.5kg
150g roasted chopped pecans
6g finely cut sage
10g chopped thyme
2 bay cut in ½
3 garlic cloves, finely chopped
2 finely diced onions
250g minced turkey
250g sausage meat
3g finely crushed black pepper
10g salt
Pinch of ground nutmeg
12g chopped parsley
1 egg
100g fresh brioche crumbs
100ml veg oil
20g butter
Add all the ingredients to the water and bring to a simmer, then add the ice to cool the water down.
Place the turkey breast into the brine for 6-12 hours, then drain and leave to air dry in the fridge on a cooling wire for 6-8 hours.
Place a sauté pan onto a medium heat and add the oil. Once hot, add the butter and onions, cooking for 5-8 minutes until semi soft. Add the hard herbs, cooking for 2-3 minutes and then add the pecans.
Leave to cool for 20 minutes.
Once cooled, add the minced turkey & sausage meat. Add the eggs & brioche crumbs, mix well and place into the fridge for 60 minutes to set.
Insert your knife into the breast at the fat end and very carefully insert the knife all the way to the end and make as big a cavity as you can inside the breast without cutting through the flesh. Turn the knife inside, so that the blade can run almost as close to the edges as possible without cutting through. Once you have made the cavity, you can pipe the stuffing inside the breast, making sure that you push the bag all the way in so that it is properly filled, then push the stuffing down inside the breast from the outside as well.
Place the turkey breast onto a cooling wire with a tray underneath, then smear the top in veg oil, a little butter and salt & pepper to season. Roast in a hot oven at 210c for approx. 15 minutes, then turn the oven down to 140c and cook for a further 45-60 minutes. Rest for at least 20 minutes before carving.
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