Roast Turkey Breast with Sage and Vegetable Stuffing

Serves:

• FOR BRINING THE TURKEY:
• 1 quart water
• 1/4 cup kosher salt
• 1/4 cup sugar
• zest of 2 lemons
• 1 teaspoon whole black peppercorns
• 2 garlic cloves, crushed
• 1/4 cup fresh sage leaves
• 1 handful fresh thyme sprigs
• 1 sprig rosemary
• 1 turkey breast (2 1/2 to 3 pounds per breast)
• FOR ROASTING THE TURKEY:
• 2 tablespoons butter (plus 12 ounces butter, softened)
• 2 tablespoons finely chopped sage
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• salt and freshly ground black pepper
• 1 onion, cut into large pieces
• 2 celery stalks, cut into large pieces
• 1 carrot, cut into large pieces
• FOR THE STUFFING:
• 4 ounces butter, diced
• 1/2 cup diced yellow onions
• 1 leek (white and pale green parts only), cut into small dice
• 1 celery stalk, cut into small dice
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme
• 1/2 baguette, cut into 1/2-inch cubes
• 1 large egg, beaten to blend
• 1 tablespoon chopped flat leaf parsley
• 2 tablespoons dry white wine
• 1/2 cup chicken stock