American-style Turkey fillet with coarse grey Guérande salt

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  • 1 turkey breast 500g

For the brine:

  • 1 handful of Le Guérandais coarse grey Guérande salt
  • 5 juniper berries &10 black pepper grains
  • 1 orange zest
  • 1 bay leaf

For cooking:

  • 4 cloves
  • 50 g butter
  • 3 dessertspoons honey
  • juice of an orange

Preparation :

Preparation time: 15 minutes

Marinade:          4 hours

Cooking time: 40-50 minutes


Bring a litre of water to the boil, add the coarse grey Guérande salt, the spices and the orange zest, then leave to cool.  Prick the four cloves of garlic into the flesh of the turkey and place in the cooled brine.  Add the cold water until the turkey is completely covered.  Cover with cling film and place in the fridge for 4 hours.

Cooking time:

Pre-heat the oven to 165°C.  Melt the butter with the honey.  Remove the turkey from the brine, pat dry and coat it with the melted honey and butter mixture.  Place in the oven and leave to cook for 40 to 50 minutes.

Serve with cranberry jam and sweet potatoes cooked in salted butter.

Author: Lissa STREETER
Photo: Rina NURRA

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