PROSECCO-BRINED TURKEY BREASTS WITH BRUSSELS SPROUTS AND SPECK

Serves 4-6

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

1 To make the prosecco brine, place the salt, sugar, tarragon, thyme, lemon and 2 cups (500ml) of the water in a medium saucepan over a high heat. Bring to the boil and cook for 4 minutes, stirring to dissolve the salt. Allow to cool slightly. Pour the brining liquid into a large (5-litre-capacity) non-reactive container+. Add the prosecco and another 2 cups (500ml) 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).

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

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

5 Place the oil in a large heavy-based frying pan over a 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. Return both turkey breasts to the pan, skin-side up. Add the remaining 1 cup (250ml) 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.

6 Wipe out the pan and return to a 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.

7 Serve the turkey with the Brussels sprouts and crispy speck.

+Non-reactive materials include glass, plastic and stainless steel.