Mushroom and Pancetta Stuffed Turkey Breast | Blue Flame Kitchen

Ingredients

• 4 cups water*
• 1/2 cup chopped onion*
• 6 tbsp kosher salt*
• 1/4 cup granulated sugar*
• 1 tsp peppercorns*
• 1 bay leaf*
• 2 lb (1 kg) boneless turkey breast with skin
• 1 cup diced pancetta
• 1/2 cup finely chopped shallots
• 3 cups diced white button mushrooms
• 1/2 cup dry white wine
• 3 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 tsp freshly ground pepper
• 1/2 cup port
• 2 cups no-salt-added chicken broth
• 1 tbsp Dijon mustard
• 2 sprigs fresh thyme
• 1/4 cup salted butter, chilled and cubed