By Chef Nan Bunyasaranand of Little Beast

4-5 pounds turkey breast, skin on, boned and butterflied

Brining Liquid
3 liters water
1 cup salt
1 cup brown sugar
1 head garlic
5 sprigs sage
5 sprigs thyme
2 sprigs rosemary
3 tbsp black peppercorns

Put the water, salt and brown sugar in a stock pot and simmer until all the salt and sugar are dissolved. Turn off the heat, add all the herbs and black pepper, and cool completely. Submerge the turkey in the cool brining liquid and let it brine in the liquid for eight hours in the refrigerator.

Chestnut stuffing
3 cups white bread (diced in 1"x1" cubes)
1 cup chestnut, cooked, peeled and ready to use
1/3 cup clarified butter
2 cup onion, diced
1 cup celery, diced
1 tbsp Salt
1/2 tsp black pepper
1 head garlic, minced
3 tbsp sage, chopped
1 tbsp parsley, chopped
3/4 cup chicken/turkey Stock
3/4 cup cream
1 egg

Heat the oven to 180 degrees Celsius, bake the diced bread for 10 minutes then cool completely. In a sautee pan, add clarified butter and once hot, add onions, celery, salt, and pepper. Cook until the onions and celery are 60% done, add garlic, sage and parsley, then turn off the heat. Put the toasted bread and onion/celery mixture in a mixing bowl then add chicken or turkey stock, cream, and a beaten egg. Fold all ingredients together and reserve. 

For Roulade
2 tsp salt
1 tsp black pepper
3 tbsp melted butter
sea salt, to taste

Take the turkey out of the brine, rinse, and pad dry. Lay the butterflied turkey breast skin side-down on a cutting board. Sprinkle the meat with 2 tsp salt and 1 tsp pepper. Spread the stuffing in a half-inch-thick layer over the meat, leaving a half-inch border on all sides. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape the sides. Tie the roast firmly with kitchen twine every two inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Put the turkey back in refrigerator without any covering to dry off the skin for at least two hours. Then brush the skin with the melted butter, sprinkle generously with sea salt, and roast for 60 to 90 minutes at 160 degrees Celsius, until thermometer registers 65 degrees Celsius in the center. Allow it to rest at room temperature for 15 minutes. Carve half-inch-thick slices and serve warm.