- 1 X 1.7KG BONELESS TURKEY BREAST FILLET, TRIMMED
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 50G UNSALTED BUTTER
- 4 ESCHALOTS (FRENCH SHALLOTS), PEELED AND HALVED
- 2½ CUPS (625ML) WATER
- 1 BUNCH SAGE LEAVES
- ¼ CUP (80G) STORE-BOUGHT RED CURRANT JELLY
- 2 TABLESPOONS DIJON MUSTARD, PLUS EXTRA TO SERVE
- ¼ CUP (60ML) WORCESTERSHIRE SAUCE
BUTTERMILK AND SAGE BRINE
- 1 LITRE WATER
- 1 TABLESPOON CRUSHED JUNIPER BERRIES
- ¼ CUP (60G) TABLE SALT
- 1 BUNCH SAGE
- 1 SPRIG BAY LEAVES
- ¼ CUP (55G) CASTER (SUPERFINE) SUGAR
- 6 CLOVES GARLIC, BRUISED
- 1 TEASPOON BLACK PEPPERCORNS
- 1 LITRE BUTTERMILK
SAGE BUTTER
- 150G UNSALTED BUTTER, SOFTENED
- 1 CLOVE GARLIC, CRUSHED
- ¼ CUP FINELY CHOPPED SAGE LEAVES
- SEA SALT AND CRACKED BLACK PEPPER