Thanksgiving is right around the corner and we wanted to offer a yummy turkey option for people who may not need to cook a big bird. (Of course you can adapt this to accommodate a big guy, so don't let us hold you back! ) So go ahead and grab a turkey breast, your classic holiday veggies (carrots, celery, mushrooms, leeks, and garlic), and some pita chips. You'll also need South of France and at least 2 oz of whiskey (more if you really like to have fun while you cook! )
Begin by brining a thawed turkey breast in salt water (roughly 1/4 cup of salt to a gallon of water) with 2 halved lemons. Let the bird soak for a few hours.
Meanwhile, pulse your favorite pita chips (we made ours by baking left over pitas with a drizzle of olive oil) in a food processor. You'll need about 2 cups of crumbs. If you don't have pita chips you can use toasted bread.
Add 1 large peeled carrot and 3 celery stalks stalls to the processor and pulse. Add the veggies to the pita crumbs.
Thinly slice 2 leeks and carmelize.
Do the same with about 5 button mushrooms. Add the leeks and mushrooms to the pita crumb/veggie mixture and set aside. You'll want that to reach room temperature.
Remove the bird from the brine and unroll. Ours came in smaller pieces. No matter the size of your breast, butterfly the pieces and lay them flat on parchment paper. If you have smaller pieces like us, lay the larger pieces first, then slightly overlap the smaller pieces all to the same side. Cover the turkey with South of France.
Grab the pita/veggie mixture and add 2 oz of whiskey and 2 TBS of South of France. Mix well. Cover the turkey with the stuffing. Roll the turkey beginning with the side with the smaller pieces. Secure your roll with cooking string.
Cover the outside of the bird with South of France (the more, the merrier).
Sear each side of the roll in a saute pan on the stove top then place in oven at 350° for roughly one hour. You'll want it to be nice and golden.
Slice and serve with your favorite sides!
(Gravy recipe to come! )