Ingredients

4 cups	water		1 L
4 tbsp	coarse salt		70 g
800 g	turkey breast roast, trussed, skinless
	paper towels
2 tbsp	olive oil		30 mL
4	shallots, cut into large chunks		160 g
1/3 cup	white wine		85 mL
1/2 cup	orange juice		125 mL
1/3 cup	chicken broth		85 mL
1/2 cup	dried cranberries		50 g
	salt to taste
	ground pepper to taste
	aluminum foil
2 tbsp	butter, unsalted		28 g

Before you start

Ask your butcher to prepare the roast and tuss it for you.

Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty.

Keep the serving plates warm on the stove while roasting the turkey.

Method

1. Pour the water and salt in a bowl, then mix well until the salt is dissolved. Put the turkey in the brine, then chill, covered, in the refrigerator for at least 3 h, up to overnight. Depending on the size of the bowl, it may be necessary to add some additional brine to cover the turkey: you will need 1 tablespoon of salt for every cup of water.
2. Preheat the oven to 175ºC/350ºF. Take the turkey out of the brine, then pat it dry using paper towels.
3. Heat the oil in a pan or casserole dish over medium-high heat. Sauté thoroughly 7-8 min on all sides until golden coloured. Cut the shallots into large chunks and add them to the pan. Cover and cook 1 h in the middle of the oven.
4. Pour in the white wine, orange juice, broth and cranberries. Turn the turkey, add a little salt and pepper to taste, then continue to cook, uncovered, about 15 min, until the internal temperature of the turkey reaches 77ºC/170ºF. Take the turkey out of the pan, put it on a cutting board, cover it with aluminum foil and let it rest 10 min (to reabsorb the juices).
5. During this time, reduce the cooking juices on the stovetop 2 min over high heat if the consistency is too thin, or dilute it with additional broth if it is too concentrated for your taste. Mix in the cold butter, stirring well to enrich the sauce.
6. Remove and discard the twine, slice then serve the turkey with the cooking sauce.