Recipe from Cielo Restaurant
Brine Ingredients
1 gal. water
1 c. kosher salt
1 c. sugar
1 sprig rosemary
2 sprigs thyme
2 cloves garlic
½ t. whole black peppercorns
>> Boil water, add salt and sugar to dissolve.
>> Remove from heat and add remaining ingredients.
>> Let cool, add to turkey and marinate 12 hours.
>> Butterfly breasts and lightly pound to tenderize.
Stuffing
1 lb. Italian sausage
1 lb. ground beef
1/2 c. dry apricots
1/2 c. whole pistachios
2/3c. roasted chestnuts
1c. julienne onions
2 slices white bread, crust removed
2/3 c. ricotta cheese
1/2 c. diced tomatoes
2 t. sage
2 T. Italian parsley
12 oz. vegetable stock
>> Saute onion and sage in extra virgin olive oil. Add other ingredients to pan.
>> Remove turkey breasts from brine and place in a large greased baking dish. Stuff pan ingredients into breasts and roll/tie. Add 6 ounces vegetable stock to baking dish.
>> Cook stuffed breasts at 375 F for approximately 2 hours, adding another 6 ounces stock after the first hour to keep turkey tender.
>> Remove from oven, slice and serve.
