1 Gallon cold water
1/2 c salt
1/4 c white sugar
4 Large cloves garlic, minced
1 (1-1/2 lbs) TURKEY BREAST, boneless and skinless
1 Large tomato, cored
2 tbsp hazelnuts, toasted and skins removed
1 Large dried ancho or pasilla chile pepper
2 tbsp blanched almonds
1 (1/2-inch) slice French bread, cut into 1/2-inch cubes
2 Large cloves garlic, minced
1/8 tsp dried chile flakes
1/3 c extra virgin olive oil
1/2 c roasted red bell pepper
2 tbsp water
1 tbsp balsamic vinegar
1/2 c heavy cream
2 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
Peanut (or vegetable) oil As needed
Freshly ground pepper As needed
1 tbsp fresh chives, thinly sliced
Mix water, salt and sugar in a large plastic container. Stir until salt and sugar are fully dissolved. Add garlic to brine solution. Place turkey breast in the brine solution.
Place container in the refrigerator and brine the turkey for 6 to 8 hours.
Remove turkey from brine solution 30 minutes before grilling. Pat dry with clean paper towels.
In a preheated 400 degree F oven, roast tomato on foil lined pan until soft and skin peels easily.
Meanwhile, roast hazelnuts, on a parchment or foil lined sheet pan, until lightly toasted. Immediately, place hot hazelnuts into a clean kitchen towel and rub off their skins.
Cut open chile and remove seeds and stem. Tear chile into pieces. Heat olive oil in a large heavy sauce pan over medium heat. Add chile pieces and cook, stirring until chiles turn bright and aromatic, 30 to 60 seconds. Transfer chiles to a bowl.
Add hazelnuts, almonds, bread, garlic and chile flakes to the oil and cook, stirring for another 2 to 3 minutes or until bread and garlic are golden. Add bread mixture to the chiles and allow it to cool slightly.
Peel tomato, coarsely chop and add it and the juices to a food processor. Add bread mixture, stir and allow chiles to soften for a couple of minutes. Process briefly, then add roasted pepper, water, vinegar and salt to taste. Process until smooth; mixture will be fairly thick.
Remove mixture to a medium bowl and stir in cream, thyme and rosemary. Reserve for service in a serving bowl.
GRILL & OVEN FINISH TURKEY
Preheat oven to 350 degrees F. Preheat grill for medium-high heat.
Brush turkey with peanut oil and sprinkle it with freshly ground pepper, covering all sides. Grill the turkey, 4 to 5 inches from the heat source, until it is nicely marked on all sides. Place it on a rack in a baking pan and oven finish the turkey breast until the internal temperature measures 165 degrees F.
Remove from oven and cover it lightly with foil, allowing the turkey to rest for 10 minutes.
Reheat Romesco sauce until it is hot throughout, but not boiling.
Slice the turkey breast. Arrange 4 ounces of sliced turkey per portion.
Garnish each with fresh chives. Serve with herb roasted potatoes and braised fennel.