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Ingredients
US|METRIC
6 SERVINGS
- 1.7 kilograms turkey breast fillet (boneless, trimmed)
- 1 Tbsp. extra virgin olive oil
- 50 grams unsalted butter
- 4 eschalots (French shallots, peeled and halved)
- 2 1/2 cups water
- 1 bunch sage leaves
- 1/4 cup red currant jelly (store-bought)
- 2 Tbsp. Dijon mustard (plus extra to serve)
- 1/4 cup worcestershire sauce
- 1 liter water
- 1 Tbsp. juniper berries (crushed)
- 1/4 cup table salt
- 1 bunch sage
- 1 sprig bay leaves
- 1/4 cup caster (superfine sugar)
- 6 cloves garlic (bruised)
- 1 tsp. black peppercorns
- 1 liter buttermilk
- 150 grams unsalted butter (softened)
- 1 clove garlic (crushed)
- 1/4 cup sage leaves (finely chopped)
- sea salt
- cracked black pepper
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