METHOD

1. To make the simple lemon brine, place the turkey in a non-reactive dish+.
2. Combine the salt, sugar and lemon rind. Rub the mixture all over the turkey and top with a piece of non-stick baking paper. Place in the refrigerator and allow to dry brine for 1 hour. Remove all the brine using paper towel or a pastry brush and pat dry. Tie the turkey with kitchen string to secure and fold the thin end of the turkey under to prevent drying out while cooking.
3. To make the caramelised thyme leeks, heat a large ovenproof frying pan with a tight-fitting lid over medium heat++. Add the oil and butter and cook until the butter has melted. Add the leeks, cut-side down and cook for 5 minutes or until the leeks are golden. Add the turkey breast, stock and thyme leaves and bring the stock mixture to a simmer. Reduce the heat to low and cover with the lid. Simmer for 40 minutes then remove from the heat. Remove the turkey from the pan, place onto a baking tray and set aside.
4. To make the lemon thyme butter, preheat the oven on Full Grill to high++.
5. Heat a small saucepan over medium heat++. Add the extra butter, extra lemon thyme and pepper and heat until the butter is melted.
6. Brush the lemon thyme butter over the turkey and grill using the middle rack in your oven, for 5–7 minutes or until golden. Allow to stand for 5 minutes and slice. Set aside.
7. While your turkey is standing, place your caramelised thyme leeks on a serving platter. Return the pan to a medium heat and simmer the sauce until it has reduced to your liking.
8. Top your caramelised thyme leeks with the sliced turkey and spoon over the pan sauce to serve. Serves 8–10

+ Non-reactive materials include glass, plastic and stainless steel.

++ This recipe is sponsored by Miele. We have used a Miele induction cooktop and oven.

Photography: Con Poulos