Prosecco-Brined Turkey Breast With Brussels Sprouts & Speck - Cuisine Magazine - From New Zealand to

Ingredients

• 2 x 1.5kg turkey breast fillets, skin on
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 350g speck or bacon, chopped
• 500g Brussels sprouts, halved
• PROSECCO BRINE
• ¼ cup (75g) rock salt
• ¼ cup (60g) firmly packed brown sugar
• 2 sprigs tarragon
• 2 bunches thyme (about 12 sprigs), plus 1 bunch (about 6 sprigs) extra
• 1 lemon, thinly sliced
• 1.25 litres water
• 3 cups (750ml) prosecco
• LEMON GARLIC BUTTER
• 100g unsalted butter, softened
• 1 clove garlic, crushed
• 1 teaspoon finely grated lemon rind