Buttermilk Brined Sage Turkey Breast
A magical pairing of roast turkey and currants that will be the hero dish for entertaining.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Heavy-based saucepan
- Saucepan
- Non-reactive container
- Refrigerator
- Stove
- Mixing bowl
- Spoon
- Whisk
- Fine-mesh sieve
- Pitcher
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Aluminum foil
- Serving platter
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
- cracked black pepper
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