Turkey:
4 cups cold water
4 cups cold water
1/4 cup sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
Finely grated zest of 3 lemons
1/4 cup fresh lemon juice
2 garlic cloves, crushed and peeled, plus 1 head garlic, halved horizontally
1/4 cup lightly packed fresh sage leaves
1/4 cup lightly packed fresh thyme sprigs
1 fresh rosemary sprig
One 31/4-pound boneless turkey breast
1 large carrot, cut into 1 1/2-inch chunk
2 large celery ribs, cut into 1 1/2-inch lengths
1 yellow onion, cut into 8 wedges
1/2 cup reduced-sodium turkey or chicken broth
1/2 pound (2 sticks) unsalted butter, at room temperature
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped shallots
1 large garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1/2 yellow onion, cut into small dice
3 leeks (whites only), cut into small dice
2 celery stalks, cut into small dice
1 small dried red chile, halved, seeded
1 small rosemary sprig
2 garlic cloves, finely chopped
1/4 cup dry white wine
4 ounces unsalted butter, diced
1/2 cup chicken stock
1 tablespoon chopped fresh thyme
1/2 baguette (about 8 ounces), cut into 1/2-inch cubes
1 tablespoon chopped fresh flat-leaf parsley
1 large egg, beaten to blend
The turkey breast can brine for up to 8 hours in the refrigerator. The brown butter can be made up to 2 days ahead, covered and refrigerated. The stuffing can be assembled (unbaked) 6 hours ahead and refrigerated; add 15 minutes to the baking time.
In a large bowl, combine the water, sugar, salt, peppercorns, lemon zest and juice, and crushed garlic cloves. Using the side of a heavy knife, lightly crush the sage, thyme, and rosemary on a cutting board, then stir them into the brine.
Submerge the turkey breast, meaty side down, in the brine. Cover and refrigerate for at least 2 hours, and up to 8 hours.
In a medium skillet, stir 6 tablespoons of the butter over medium heat for about 4 minutes, or until it melts and turns a nutty brown. Add the sage, shallots, and garlic and stir for about 1 minute, or until the shallots soften. Pour the butter into a medium bowl and let cool.
Add the remaining 10 tablespoons butter to the brown butter and blend well. Season to taste with salt and pepper.
Preheat the oven to 350°F.
Remove the turkey from the brine; discard the brine. Rinse the turkey under cold running water. Pat it dry with paper towels. Place the turkey on a cutting board. Using your fingers, carefully make a pocket between the skin and the breast meat. Spread about 1/3cup of the butter under the skin to cover the breast meat completely, then rub 1/3 cup of the remaining butter all over the outside of the turkey breast. If you wish, tie the breast crosswise in a couple of places with kitchen twine to help it hold its shape.
Spread the carrots, celery, onion, and garlic halves on a large, rimmed sheet. Set the turkey breast on top and roast for about 1 hour and 20 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey reads 155°F. Transfer the turkeyand vegetables to a platter and let rest for 10 minutes.
Heat a large sauté pan over medium-high heat for 1 minute. Add the oil, then add the onions and cook, stirring occasionally, for about 3 minutes, or until they soften. Add the leeks, celery, chile, and rosemary and cook, stirring often, for about 4 minutes, or until the vegetables soften. Stir in the garlic and continue cooking, stirring often, until the vegetables begin to brown, about 5 minutes. Add the wine and cook for about 2 minutes,or until the wine has evaporated but the vegetables are still moist.
Add the butter, chicken stock, and half of the thyme, and bring to a simmer. Simmer for about 5 minutes, or until the liquid is reduced by half. Remove from the heat, discard the rosemary and chile from the vegetables and allow the liquid and vegetable mixture to cool slightly.
In a large bowl, toss the bread and leek mixture to coat. Stir in the remaining thyme and parsley. Season to taste with salt and pepper. Mix in the egg. Transfer stuffing to eight individual 4-inch tart dishes or other individual baking dishes and cover with aluminum foil.
Bake at 350°F for 30 minutes in the oven along with the turkey. Uncover and bake for 10 to 15 minutes, or until golden brown on top. Let stand at room temperature for 5 minutes.
Pour any juices from the baking sheet used for roasting the turkey into a small saucepan. Let stand for 3 minutes, then spoon off the fat that has risen to the surface of the juices. Set the baking sheet over medium heat, then pour in the broth and bring to a simmer, scraping up the browned bits in the pan with a wooden spoon. Add to the skimmed juices in the saucepan. Bring to a simmer and season with salt and pepper. Transfer the pan juice to a sauceboat.
In a small saucepan, melt the remaining sage brown butter over medium-low heat; transfer to a bowl. Using a large sharp knife, cut the turkey crosswise into slices. Transfer to a platter and serve with the stuffing, melted sage brown butter, and pan juice.