4 Serves
480 Mins
In a saucepan, combine water, salt, brown sugar, and black peppercorns. Simmer until dissolved, then combine with remaining cold water in a bowl to create the brine.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
247 µg / 400 µgCalcium
554 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
234 mg / 420 mgPhosphorus
555 mg / 1,250 mgPotassium
1725 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
15 g / 28 gSugar
49 g / 50 gSaturated Fat
14 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
95 gAlcohol
0 g
Submerge the turkey breasts in the brine, cover, and refrigerate for at least 4 hours.
In a skillet, melt butter and sauté shallots, mushrooms, sage, cranberries, and apples until tender. Season with salt and pepper.
Combine the sautéed mixture with the stuffing mix in a bowl and stir in the Swiss cheese. Let cool.
Butterfly the turkey breasts, pound to an even thickness, spread the stuffing, roll into a log, and secure with butcher's twine.
Brush the turkey with olive oil, season with salt and pepper, and sear on the direct heat side of a preheated grill.
Move the turkey to the indirect heat side of the grill and roast until the internal temperature reaches 74°C.
4
g19
g43
g
French.jpg&w=3840&q=75)