Turkey Breast With Red Pepper, Black Garlic & Almond Sauce - Cuisine Magazine - From New Zealand to

Ingredients

• TURKEY BRINE
• 1 litre water
• 50g salt
• 50g brown sugar
• 1 tablespoon molasses
• 1 teaspoon coriander seeds
• ½ teaspoon dry chilli flakes
• 1 teaspoon black peppercorns
• 1 cinnamon stick
• TURKEY
• 1.2kg turkey crown, boneless
• 350g roasted red peppers, from a jar
• 1 tablespoon black garlic paste
• 1 tablespoon extra virgin olive oil
• ALMOND SAUCE
• 300g almonds, sliced, toasted
• 100g bread, crust removed, torn
• 450ml milk
• 2 garlic cloves, peeled, sliced
• 200ml water
• 45ml extra virgin olive oil
• 80ml sherry vinegar
• 2 teaspoon sugar
• 1 teaspoon salt flakes
• 1 cup flat-leafed parsley, chopped