Roast brined turkey breast with grape mostarda

Recipes / Meat

Brining is a beautiful way of adding extra flavour to turkey before roasting. You will need to start this recipe the day before.

Recipe «Roast brined turkey breast with grape mostarda» presented in category Recipes / Meat, to prepare this dish you will need no more 3:00 minutes. To make this dish at home by prescription from the author sheff would need: 110g coarse sea salt, 125ml lemon juice, 1.8kg boned turkey breast, 50g unsalted butter, plus extra, to brush, 4 eschalots, finely chopped , 2 tsp each chopped marjoram and thyme, 500g mixed pork and veal mince, 1/3 cup 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 caster sugar, Finely grated zest of 1 orange, 80ml red wine vinegar, 1 tbsp seeded mustard.

Ingredients:

  • 110g coarse sea salt 
  • 125ml lemon juice 
  • 1.8kg boned turkey breast 
  • 50g unsalted butter, plus extra, to brush 
  • 4 eschalots, finely chopped 
  • 2 tsp each chopped marjoram and thyme 
  • 500g mixed pork and veal mince 
  • 1/3 cup 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 caster sugar 
  • Finely grated zest of 1 orange 
  • 80ml red wine vinegar 
  • 1 tbsp seeded mustard 

Instructions

  1. Combine 2 litres (8 cups) water and the salt in a saucepan and stir over medium heat until the salt dissolves. Transfer to a container, add lemon juice and cool. Submerge the turkey in the brine and refrigerate overnight.
  2. The next day, remove the turkey breast from the brine and drain well.
  3. For stuffing, heat butter in a frying pan over medium heat. Add eschalot, marjoram and thyme and cook for 5 minutes or until soft. Combine with mince, parsley and bread, and season.
  4. Preheat oven to 190C. Cut a slit in turkey lengthwise and spoon stuffing into pocket. Tie the turkey with kitchen string at 3cm intervals for a compact shape. Place in a roasting pan and brush with a little melted butter. Season. Roast for 40 minutes, then reduce oven to 160°C and roast for a further 20 minutes or until a skewer inserted into the centre comes out hot. Rest the turkey for 15 minutes.
  5. Meanwhile, for mostarda, combine all ingredients except mustard in a small pan and stir over low-medium heat for 15 minutes or until grapes are soft. Stir in mustard and season.
  6. Carve turkey into thin slices and serve with grape mostarda.