Buttermilk Brined Sage Turkey Breast | Donna Hay

Ingredients

• 1 x 1.7kg boneless turkey breast fillet, trimmed
• 1 tablespoon extra virgin olive oil
• 50g unsalted butter
• 4 eschalots (French shallots), peeled and halved
• 2½ cups (625ml) water
• 1 bunch sage leaves
• ¼ cup (80g) store-bought red currant jelly
• 2 tablespoons Dijon mustard, plus extra to serve
• ¼ cup (60ml) Worcestershire sauce
• 1 litre water
• 1 tablespoon crushed juniper berries
• ¼ cup (60g) table salt
• 1 bunch sage
• 1 sprig bay leaves
• ¼ cup (55g) caster (superfine) sugar
• 6 cloves garlic, bruised
• 1 teaspoon black peppercorns
• 1 litre buttermilk
• 150g unsalted butter, softened
• 1 clove garlic, crushed
• ¼ cup finely chopped sage leaves
• sea salt and cracked black pepper