Preparation time
30 minutes + 12 hours brining time
Cooking time
2 hours
Serves
8-10
The best wine match for Lyndey Milan's brined and roasted turkey breast with pan stuffing, is a flavoursome Chardonnay.
Ingredients
1 skin-on turkey breast (approx. 1.6 kg)
125g butter, softened
1 cup (250ml) chicken stock
¼ cup (60ml) dry white wine
¼ cup (60ml) Pedro Ximénez sherry
750g potatoes, peeled, cut into 3cm pieces, boiled till soft
50g–100g duck fat
2–3 bunches Dutch carrots, peeled
2 tbsp (40ml) extra virgin olive oil
800g steamed green beans, to serve
Brine
85g coarse cooking salt or kosher salt
½ cup brown sugar, loosely packed
10 sprigs parsley
7 sprigs thyme
2 sprigs rosemary
5 bay leaves, fresh (or 3 dried)
1 lemon, sliced
1 orange, sliced
6 garlic cloves, smashed
Cranberry and pecan pan stuffing
60g butter
2 medium brown onions, finely chopped
6 cloves garlic, finely chopped
1/3 cup (80ml) dry white wine
2 ½ cups (625ml) chicken stock
2 tbsp chopped sage
1 tbsp chopped thyme
4 cups sourdough fruit and nut bread, cut into 2cm cubes
500g Italian sausages, removed from casings
1/3 cup (45g) dried cranberries
¼ cup (45g) finely chopped pistachios
Salt and freshly ground black pepper
Method
1. Combine 1 cup boiling water with the salt and sugar in a large jug and whisk until dissolved. Crush fresh herbs with a rolling pin and stir in with remaining brine ingredients and 7 cups (1¾ L) cold tap water, leaving to infuse until cold.
2. Place turkey breast and drumsticks in a large brining bag in a deep pot or use two ziplock bags. Pull bags up and carefully pour in the brine to fully encase the turkey (add a little extra water if necessary). Squeeze out any excess air and seal well. Place in the fridge. After 9 hours, remove the drumsticks, rinse with cold water, pat dry and return to fridge uncovered. After 12 hours remove the breast from brine, rinse with cold water and pat dry all over. If you have time (up to 6 hours) air dry in the fridge to obtain an even crisper skin.
3. Pre-heat oven to 175ºC.
4. Place turkey breast on a rack in a baking tray. Carefully separate the skin from the breast only enough to push all but 3 tablespoons butter under the skin. Smear remainder (except for 1 tablespoon) on top of the breast. Truss the turkey into a firm roll and toothpick the skin if necessary to keep it covering the breast. Pour chicken stock into the base of the pan, or enough to cover. Cover turkey with foil. Cook for 1 hour, basting with pan juices occasionally. After 15 minutes add the drumsticks, smeared with remaining tablespoon of butter.
5. For the stuffing: Melt butter in an oven-proof baking tray or large frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes then add garlic and cook until soft and aromatic. Add white wine and when almost evaporated, pour in chicken stock and herbs. Remove from heat and stir in remaining ingredients, breaking up the sausage meat. Season with salt and pepper. Place in oven.
6. Put well-drained potatoes in a hot baking tray, toss to coat with duck fat. Place carrots in another tray, drizzled with olive oil. Put both trays in oven.
7. Remove the foil from the turkey and baste with pan drippings. Top up liquid in the base with water if necessary. Return to the oven for another 45 minutes or until skin is crisp and turkey is just cooked through. Remove to a warm plate, cover loosely with foil and rest 15 minutes. Leave vegetables in the oven.
8. Meanwhile, for the sauce: Skim fat from pan drippings. Place over the cooktop and add the wine and sherry. Boil to reduce. If desired, mix 2 teaspoons cornflour with 1 tablespoon water and whisk in until sauce boils, to thicken a little.
9. Carve turkey and put on a warm platter surrounded by the potatoes and carrots. Serve with pan stuffing, green
beans and sauce.
Lyndey’s note: If you are using fine table salt ensure it is not iodised and reduce the amount to 2 tablespoons plus 1 teaspoon, as the grains are finer.