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Roast brined turkey breast with grape mostarda
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Prep Time:
360 minutes
Cook Time:
180 minutes
Total Time:
540 minutes
Enhance turkey's flavor by brining before roasting. Prepare a day ahead.
Ingredients:
  • 110g (1/2 cup) coarse sea salt
  • 125ml (1/2 cup) lemon juice
  • 1.8kg boned turkey breast
  • 50g unsalted butter, plus extra, to brush
  • 4 eschalots, finely chopped
  • 2 tsp chopped marjoram
  • 2 tsp chopped thyme
  • 500g mixed pork and veal mince
  • 82.50 ml chopped flat-leaf parsley
  • 50g rustic-style bread, crusts removed, diced, sprinkled with 2 tbsp milk
  • 600g seedless small red grapes
  • 1 small Spanish onion, very finely chopped
  • 75g (1/3 cup) caster sugar
  • 1 orange, zested
  • 80ml (1/3 cup) red wine vinegar
  • 23.40 gm seeded mustard
Instructions:
  • In a saucepan, gently dissolve the salt in 2 liters (8 cups) of water over medium heat. Once dissolved, pour the brine into a container, mix in lemon juice, and allow it to cool. Refrigerate the turkey submerged in the brine overnight for best results.
  • The following day, take out the turkey breast from the brine and make sure to drain it thoroughly.
  • In a frying pan over medium heat, melt butter until sizzling. Saute eschalot, marjoram, and thyme until soft for about 5 minutes. Mix in mince, parsley, and bread, then season generously.
  • Preheat the oven to 190°C. Cut a slit lengthwise in the turkey and fill it with stuffing. Secure the turkey with kitchen string for a neat shape. Put it in a roasting pan, brush with melted butter, and season. Roast for 40 minutes, then lower the oven temperature to 160°C and roast for another 20 minutes or until a skewer inserted in the center comes out hot. Let the turkey rest for 15 minutes.
  • In a small pan over low-medium heat, simmer grapes, sugar, vinegar, and spices for 15 minutes until grapes are soft. Stir in mustard and season to taste.
  • Thinly slice the turkey and serve alongside grape mostarda.

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