Donna Hay's prosecco-brined turkey breast with Brussels sprouts and speck - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s prosecco-brined turkey breast with Brussels sprouts and speck By You Magazine - December 8, 2019 Prosecco-brined turkey? A stroke of festive genius! Try it in this delicious recipe from Donna Hay. Chris Court, William Meppem, Con Polous, Ansom Smart. Styling: Steve Pearce SERVES 4-6 75g rock salt 45g light brown sugar 2 sprigs tarragon 2 bunches thyme (about 12 sprigs) 1 lemon, thinly sliced 1.25 litres water 750ml prosecco 2 x 1.5kg turkey breast fillets, skin on 1 tbsp extra virgin olive oil sea salt and cracked black pepper 350g speck or bacon, chopped 500g Brussels sprouts, halved 1 bunch thyme (about 6 sprigs), extra LEMOON GARLIC BUTTER 100g unsalted butter, softened 1 clove garlic, crushed 1 tsp finely grated lemon rind Step 1 Place the salt, sugar, tarragon, thyme, lemon and 500ml of the water in a medium saucepan over high heat. Bring to the boil, stirring, and cook for 4 minutes. Allow to cool slightly. Pour the brining liquid into a large (5-litre-capacity) non-reactive container (see note). Add the prosecco and another 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). Step 2 To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine. Step 3 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. Step 4 Place the oil in a large heavy-based 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. Return both turkey breasts to the pan, skin-side up. Add the remaining 250ml water, cover with a lid and cook for 20 minutes or until golden and cooked through. Remove from the pan, loosely cover with tinfoil and reserve the cooking liquid. Step 5 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. Step 6 Serve the turkey with the sprouts and crispy speck. NOTE Non-reactive materials include glass, plastic and stainless steel. Buy Donna’ s Christmas book with 20% off Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. Visit donnahay.com.au for ideas, recipes, inspiration and more RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved