Dry Brine

Grind the fennel seeds, coriander seeds and peppercorns in a spice grinder to a medium-fine grind. In a medium bowl, mix together the salt and the light brown sugar with your hands until it's well-mixed and there are no lumps of brown sugar. Then add the ground spices to the sugar and salt. Mix with your hands until well incorporated.

Slice the breast in half horizontally, leaving one end connected to butterfly the breast.

Place the breast on a quarter sheet tray and coat all sides with the dry brine mixture, pat it onto the breast. Cover and put in the fridge overnight, or up to 48 hours.

Ricotta Spinach Stuffed Turkey Breast

Preheat the oven to 350 degrees.

Take the brined breast out of the fridge and let it sit at room temperature.

Combine the 1 cup of ricotta; the defrosted, drained and squeezed chopped spinach in a medium bowl.

To the spinach and ricotta, add 1/2 cup grated parmesan, 1 minced shallot, and one teaspoon each: garlic powder, dried oregano, dried thyme and dried basil. Mix well to combine.

Start with half of the ricotta mixture and dollop it onto the center of the butterflied breast. If that seems like a good amount to you, pat the ricotta mixture out to cover the center of the breast, leaving about a 1-inch border all around.

Turn the breast so the long side is facing you and tightly roll the breast over the filling, like a jelly roll.

On the last roll, use both hands to grip the stuffed breast, to ensure it's tightly rolled and leave it seam side-down.

Lay 4 or 5 pieces of kitchen twine on the work surface. Carefully place the rolled breast, seam side-down on the centers of each piece of twine. Tie each piece of twine, tightly so it holds everything together, but not too tight. Cut off any extra strands of twine.

Place the stuffed breast on a parchment-lined sheet tray and dot the top with butter. Drizzle with olive oil and place in the oven.

Bake the stuffed breast for 45 minutes, or until the internal temperature reads 160 degrees. Let the roasted turkey breast rest for 5-10 minutes. It will carry the cook in that resting time so its internal temperature will rise to 165 degrees.

White Wine Cream Sauce

Begin by melting the butter in a large skillet or saucepan over medium-low heat. Whisk in the flour to make a roux. Let the flour get a little toasty, about 1 minute of stirring then add the white wine. Whisk continuously to dissolve any lumps, bring to a simmer. Add the chicken broth or stock and bring the mixture up to a simmer.

Stir the fresh minced herbs into the sauce and continue to simmer until the mixture has thickened some. Then add the cream and continue to simmer for another few minutes.

When the sauce has thickened to a gravy-like consistency, remove from heat. Taste the sauce and add Kosher Salt and Freshly Ground Black Pepper, to taste.

To Serve

Cut and remove the kitchen twine from the roasted breast. Slice the Stuffed Turkey Breast cross-wise into 1/2-inch medallions. Serve with cream sauce poured over.