Turkey Wellington with Caramelized Onions and Mushroom Sauce

Instructions

1. 1

   In a large pot, bring 1 cup (250 ml) of the water to a boil with the salt and brown sugar. Stir just until the brown sugar has dissolved. Remove from the heat. Add the remaining water. Place the turkey breast in the brine. Place a plate over the turkey to hold it down and to keep it completely submerged in the brine. Refrigerate for 8 hours.

2. 2

   Meanwhile, in another large pot over medium heat, cook the onions in 2 tbsp (30 ml) of the oil, stirring often with a wooden spoon and scraping the bottom of the pot, until nicely caramelized, about 20 minutes. Add the spinach and cook for 1 minute or until wilted. Remove from the heat. Add the cranberries. Season with salt and pepper. Mix well. Transfer to a bowl and let cool. Cover and refrigerate for 30 minutes.

3. 3

   With the rack in the middle position, preheat the oven to 375°F (190°C).

4. 4

   Drain the turkey and pat very dry. On a work surface, cut the breast in half horizontally without going all the way through to the other side, and open it like a book. Using your hands, lightly press the breast into a rectangular shape as much as possible. Place the turkey, cut side down, on the work surface. Season with salt and pepper.

5. 5

   Spread the caramelized onion mixture over the entire surface of the turkey breast. Starting with one of the short sides, roll the turkey breast up. Brush with the remaining oil and tightly wrap in a large piece of foil to form a cylinder. Place on a baking sheet lined with parchment paper (see note).

6. 6

   Bake for 50 minutes or until a thermometer inserted in the centre of the roast reads 165°F (74°C). Do not open the foil. Let cool. Refrigerate for 2 hours 30 minutes or until completely chilled.