PROSECCO-BRINED TURKEY BREAST WITH BRUSSELS SPROUTS & SPECK

SERVES 4–6

¼ cup rock salt

¼ cup light brown sugar

2 sprigs fresh tarragon

2 bunches thyme (about 12 sprigs)

1 lemon, thinly sliced

6 cups litres water

3 cups prosecco

2 3-lb turkey breast fillets, skin on

1 tbsp extra-virgin olive oil

Sea salt and cracked black pepper

12½ oz speck or bacon, chopped

500 g Brussels sprouts, halved

1 bunch fresh thyme (about 6 sprigs), for garnish

LEMON GARLIC BUTTER

3 ½ oz unsalted butter, softened

1 clove garlic, crushed

1 tsp lemon zest

Place the salt, sugar, tarragon, thyme, lemon and 2 cups of the water in a medium saucepan over high heat. Bring to a boil and cook for 4 minutes, stirring to dissolve the salt. Allow to cool slightly. Pour the brining liquid into a large (5 quart bowl) glass, plastic or stainless steel container. Add the prosecco and another 2 cups of the water. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey, skin side down, into the brine. Cover and refrigerate for 2 hours (but no longer).

To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine.

Remove the turkey from the container, discarding the brine, and pat dry with paper towel. Using your hands, spread the lemon garlic butter under the skin of the turkey.

Place the oil in a large heavy-bottomed frying pan over medium heat. Sprinkle the turkey with salt and pepper. Add 1 turkey breast to the pan, skin side down. Cook for 4 minutes each side or until golden brown. Remove from the pan and repeat with the remaining turkey breasts. Return both turkey breasts to the pan, skin side up. Add the remaining 1 cup of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid.

Wipe out the pan and return to medium heat. Add the speck and cook, stirring, for 4 minutes or until crispy. Remove and set aside. Increase the heat to high, add the

Brussels 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 speck.