Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

Name: Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
Yield: 4 servings
Ingredients: 1 1/2 cup kosher salt; 1 1/4 cup sugar; 1 1/4 cup sweet white wine (optional); 1 2 skin-on, boneless turkey breasts (about 4 pounds total); 1 2 tablespoons coarse fresh breadcrumbs; 1 1/2 cup heavy cream; 1 1 cup low-sodium chicken broth; 1 1/2 cup roasted chestnuts from a jar; 1 1 tablespoon Cognac or brandy; 1 2 bay leaves; 1 1 teaspoon kosher salt, plus more; 1 1 teaspoon yellow mustard seeds; 1 3/4 teaspoons coriander seeds; 1 1 whole allspice; 1 1 whole clove; 1 3/4 teaspoons white peppercorns; 1 1 pound ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon; 1 1 tablespoon finely chopped fresh thyme; 1 1/8 teaspoon ground mace; 1 1/8 teaspoon ground nutmeg; 1 1/4 cup (1/2 stick) unsalted butter; 1 2 cups roasted chestnuts from a jar; 1 4 sprigs thyme; 1 Kosher salt, freshly ground pepper; 1 Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.; 1 A spice mill or mortar and pestle

From the kitchen of Carly

Brined turkey breasts stuffed with a silky boudin blanc of cream, breadcrumbs, and roasted chestnuts, then braised until tender. The Cognac-spiked pan sauce brings chestnuts and bay to the forefront, turning an elegant protein into something genuinely luxurious.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup kosher salt
11/4 cup sugar
11/4 cup sweet white wine (optional)
12 skin-on, boneless turkey breasts (about 4 pounds total)
12 tablespoons coarse fresh breadcrumbs
11/2 cup heavy cream
11 cup low-sodium chicken broth
11/2 cup roasted chestnuts from a jar
11 tablespoon Cognac or brandy
12 bay leaves
11 teaspoon kosher salt, plus more
11 teaspoon yellow mustard seeds
13/4 teaspoons coriander seeds
11 whole allspice
11 whole clove
13/4 teaspoons white peppercorns
11 pound ground pork belly or 3/4 pound ground pork and 1/4 pound finely chopped bacon
11 tablespoon finely chopped fresh thyme
11/8 teaspoon ground mace
11/8 teaspoon ground nutmeg
11/4 cup (1/2 stick) unsalted butter
12 cups roasted chestnuts from a jar
14 sprigs thyme
1Kosher salt, freshly ground pepper
1Ingredient info: Roasted chestnuts can be found at specialty foods stores and some supermarkets.
1A spice mill or mortar and pestle

Instructions

Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar. Let cool, then add wine, if using. Place turkey and brine in a large resealable plastic bag. Seal bag and chill 10–12 hours.
Remove turkey from brine and pat dry
Let sit at room temperature 1 hour.
Soak breadcrumbs in cream in a small bowl 20 minutes.
Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan. Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12–15 minutes. Discard bay leaves; chill while preparing spices.
Toast mustard seeds, coriander, allspice, and clove in a small skillet over medium heat until fragrant and mustard seeds begin to pop, about 4 minutes; let cool. Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle.
Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl. Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid. Stir pork mixture to combine.
DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
Preheat oven to 400°F. Working 1 at a time, place turkey breast on cutting board, skin side up. Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through. Open breast like a book and mound boudin blanc down center, leaving a 1" border. Fold bottom half of breast over filling, then fold top half over so it slightly overlaps. Tie at 1" intervals with kitchen twine.
Place turkey breasts on a rack set inside a roasting pan. Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145°F (breast meat should register 160°F), 1–1 1/2 hours. Let rest 10 minutes before slicing.
Meanwhile, heat butter in a medium skillet over medium-high heat. Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5–7 minutes; season with salt and pepper. Serve turkey with chestnuts.
DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.