Boudin Blanc-Stuffed Turkey Breasts with Chestnuts

Ingredients

• 2  bay leaves 
• 2 cups honey 
• 2 tablespoons coarse salt fresh
• 1 tablespoon brandy 
• 0.8 teaspoons coriander seeds 
• 0.1 teaspoon mace 
• 0.1 teaspoon nutmeg 
• 0.5 cup cup heavy whipping cream 
• 8 servings pepper freshly ground
• 1 cup chicken broth low-sodium
• 1 pound ground pork finely chopped
• 0.3 cup sugar 
• 4 sprigs thyme leaves 
• 2  turkey breast boneless ( 4 pounds total)
• 0.3 cup butter unsalted ()
• 0.8 teaspoons peppercorns cracked white
• 0.3 cup wine sweet
• 1  allspice whole
• 1 teaspoon mustard seeds yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• pot
• roasting pan
• kitchen thermometer
• ziploc bags
• mortar and pestle
• cutting board
• kitchen twine

Directions

1. Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar.
2. Let cool, then add wine, if using.
3. Place turkey and brine in a large resealable plastic bag. Seal bag and chill 10–12 hours.
4. Remove turkey from brine and pat dry
5. Let sit at room temperature 1 hour.
6. Soak breadcrumbs in cream in a small bowl 20 minutes.
7. Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan. Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12–15 minutes. Discard bay leaves; chill while preparing spices.
8. Toast mustard seeds, coriander, allspice, and clove in a small skillet over medium heat until fragrant and mustard seeds begin to pop, about 4 minutes; let cool. Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle.
9. Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl. Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid. Stir pork mixture to combine.
10. DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
11. Preheat oven to 400°F. Working 1 at a time, place turkey breast on cutting board, skin side up. Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through. Open breast like a book and mound boudin blanc down center, leaving a 1" border. Fold bottom half of breast over filling, then fold top half over so it slightly overlaps. Tie at 1" intervals with kitchen twine.
12. Place turkey breasts on a rack set inside a roasting pan.
13. Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145°F (breast meat should register 160°F), 1–1 1/2 hours.
14. Let rest 10 minutes before slicing.
15. Meanwhile, heat butter in a medium skillet over medium-high heat.
16. Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5–7 minutes; season with salt and pepper.
17. Serve turkey with chestnuts.
18. DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.