Ingredients
| 2 x 1.5kg turkey breast fillets, skin on | |
| 1 tablespoon extra virgin olive oil | |
| sea salt and cracked black pepper | |
| 350g speck or bacon, chopped | |
| 500g Brussels sprouts, halved | |
| PROSECCO BRINE | |
| ¼ cup (75g) rock salt | |
| ¼ cup (60g) firmly packed brown sugar | |
| 2 sprigs tarragon | |
| 2 bunches thyme (about 12 sprigs), plus 1 bunch (about 6 sprigs) extra | |
| 1 lemon, thinly sliced | |
| 1.25 litres water | |
| 3 cups (750ml) prosecco | |
| LEMON GARLIC BUTTER | |
| 100g unsalted butter, softened | |
| 1 clove garlic, crushed | |
| 1 teaspoon finely grated lemon rind |
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Instructions
| 1. | To make the prosecco brine, place the salt, sugar, tarragon, thyme, lemon and 2 cups (500ml) of the water in a medium saucepan over high heat. |
| 2. | Bring to the boil and cook for 4 minutes, stirring to dissolve the salt. Allow to cool slightly. |
| 3. | Pour the brining liquid into a large (5-litre-capacity) non- reactive container (non-reactive materials include glass, plastic and stainless steel). |
| 4. | Add the prosecco and another 2 cups (500ml) of the water. |
| 5. | Using your hands, carefully loosen the skin from the flesh of the turkey breasts. |
| 6. | Lower the turkey, skin-side down, into the brine. |
| 7. | Cover and refrigerate for 2 hours (but no longer). |
| 8. | To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine. |
| 9. | Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper. |
| 10. | Using your hands, spread the lemon garlic butter under the skin. |
| 11. | Place the oil in a large heavy-based frying pan over medium heat. |
| 12. | Sprinkle the turkey with salt and pepper. |
| 13. | Add 1 turkey breast to the pan, skin-side down. |
| 14. | Cook for 4 minutes each side or until golden brown. |
| 15. | Remove from the pan and repeat with the remaining turkey. |
| 16. | Return both turkey breasts to the pan, skin-side up. |
| 17. | Add the remaining 1 cup (250ml) of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. |
| 18. | Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid. |
| 19. | Wipe the pan out and return to medium heat. |
| 20. | Add the speck and cook, stirring, for 4 minutes or until crispy. Remove and set aside. |
| 21. | Increase the heat to high, add the Brussels sprouts and cook, stirring, for 1 minute or until lightly charred. |
| 22. | Add the extra thyme and reserved liquid and cook for 2 minutes. |
| 23. | Serve the turkey with the Brussels sprouts and crispy speck. |
Recipes and images extracted
from Christmas Feasts
and Treats by Donna Hay,
published by 4th Estate AU.
Photography by Con Poulos
& Chris Court, styling by
Steve Pearce. $49.99.