Method

• 1.
  For the brine, place 4 cups (1L) water in a large saucepan with the salt and bring to the boil over high heat. Whisk until salt has dissolved. Remove from the heat. Add remaining ingredients and set aside to cool completely.
• 2.
  Place the turkey breast in the brine and chill for 30 minutes. Rinse turkey in clean, cold water, dry and set aside at room temperature.
• 3.
  For the stuffing, heat the oil in a large frypan over medium-low heat. Cook the onion, stirring occasionally, for 4-5 minutes, until soft but not coloured. Transfer to a large bowl and chill until cold. Add remaining ingredients, season and mix until thoroughly combined.
• 4.
  For the turkey, using a sharp knife, lay the breast flat and carefully cut horizontally through the middle of the breast, stopping 2cm before the end. Carefully open breast out, like a book, to create a flat rectangular shape.
• 5.
  Place a piece of plastic wrap on top of the breast and, using a rolling pin or meat mallet, pound the meat, pushing outwards until the breast is approximately 3cm thick and rectangular in shape. Remove the plastic wrap.
• 6.
  Place stuffing in the centre of the breast, in the shape of a large sausage. Roll turkey breast around the stuffing.
• 7.
  Lay a large sheet of plastic wrap on a work surface and place 20 rashers of streaky smoked bacon on top, overlapping them slightly, to create a square.
• 8.
  Place the turkey on top of the bacon and, using the plastic wrap, roll the bacon over the turkey to create a log shape. Tie the plastic wrap at each end, to create a nice even, thick log.
• 9.
  Bring a large saucepan of water to 85°C (just below boiling point). Place wrapped breast into pan and cook for 45 minutes, or until firm to the touch and cooked through. Transfer turkey to a large bowl of iced water. Once turkey is completely cold, transfer to a board, remove plastic wrap and pat dry with paper towel.
• 10.
  Heat oil in large non-stick frypan over high heat. Cook turkey, turning frequently, for 5-6 minutes, until caramelised all over. Set aside to cool completely.
• 11.
  Whisk the egg in a small bowl until smooth. Place pastry sheets on top of each other on a sheet of baking paper and roll out to a rough 35cm x 45cm x 5mm-thick rectangle, then brush with egg wash. Place the log on one end of pastry, allowing 5cm of pastry on each side. Roll turkey in the pastry, removing as much air as possible. Once the log is completely covered in pastry, roll a further 2cm to overlap and trim off any excess pastry. Keeping the seal on the bottom, fold and crimp both sides to seal.
• 12.
  Using the baking paper, transfer the turkey log to a baking tray. Glaze the pastry with egg wash, then with a small knife, score the top of the pastry in a crisscross fashion, being careful not to cut all the way through.
• 13.
  Preheat oven to 200°C/180°C fan-forced. Bake for 40-45 minutes, rotating tray occasionally, until pastry is golden and crisp. Rest for 10 minutes before carving.
• 14.
  While wellington rests, lightly blanch sprout leaves in a medium saucepan of boiling salted water, drain and toss with the picked watercress. Season to taste.
• 15.
  To serve, place wellington on a large serving platter with greens and carve as desired. Serve with gravy on the side.