Leek and Ham Stuffed Turkey Roast with Cheesy Béchamel Sauce | RICARDO

Ingredients

• 12 cups (3 litres) water
• 1/3 cup (95 g) salt
• 1/3 cup (70 g) brown sugar
• 1 tsp cracked pepper
• 2 bay leaves
• 1 deboned turkey roast with skin, about 4 lb (1.8 kg)
• 1 leek, white part whole, green part chopped
• 2 slices cooked white ham, each about 1/16 inch (2 mm) thick
• 3 tbsp butter
• 1 shallot, chopped
• 1 garlic clove, chopped
• 2 tbsp butter
• 2 tbsp unbleached all-purpose flour
• 1 1/2 cups (375 ml) milk
• 4 oz (115 g) Emmental-style cheese, grated
• 1 pinch ground nutmeg