PROSECCO BRINED TURKEY BREAST WITH BRUSSELS SPROUTS AND BACON

serves 4-6

75g rock salt

45g light brown sugar

2 sprigs tarragon

2 bunches thyme (about 12 sprigs)

1 lemon, thinly sliced

750ml prosecco

2 x 1.5kg turkey breast fillets, skin on

100g unsalted butter, softened

1 clove garlic, crushed

1tsp finely grated lemon rind

1tbsp extra virgin olive oil

350g bacon, chopped

500g Brussels sprouts, halved

1 bunch thyme, plus extra for garlic butter

1 Place the salt, sugar, tarragon, thyme, lemon and 500ml water in a pan over high heat. Bring to boil and cook for 4 minutes. Once cooled slightly, pour into a 5L non-reactive container+. Add 500ml water and prosecco. Loosen skin from turkey f lesh. Place turkey, skin-side down, in the brine. Cover and refrigerate for 2 hours.

2 Combine butter, garlic, lemon rind and a little of the extra thyme in a bowl. Remove the turkey from the container, discarding the brine, and dry with kitchen paper. Spread the lemon garlic butter under the skin.

3 Place oil in a frying pan over medium heat. Season turkey. Cook 1 breast, skin-side down, for 4 minutes each side, then repeat with the other breast. Return both to the pan, skin-side up. Add 250ml water, cover and cook for 20 minutes. Remove turkey, cover with foil and reserve the liquid.

4 Wipe the pan out and return to medium heat. Fry the bacon for 4 minutes or until crispy. Remove and set aside. Increase heat to high, add the sprouts and cook, stirring, for 1 minute or until lightly charred. Add the extra thyme and reserved liquid and cook for 2 minutes. Serve the turkey with the sprouts and crispy bacon.