Herb-Infused Turkey Breast with Savory Ciabatta Stuffing

1. Prepare the Turkey

Start by mixing the kosher salt, pepper, and half of the minced thyme in a bowl. Pat the turkey breast dry with paper towels to ensure crisp skin later on. Rub the salt mixture all over the turkey, then place it in the refrigerator to dry brine for at least 2 hours, but ideally up to 24 hours. This process enhances both the flavor and the moisture of the turkey.

2. Prepare the Stuffing

Position your oven rack to the lower-middle section and preheat the oven to 325 degrees. Spray a roasting pan with vegetable oil spray and heat half a cup of olive oil over medium heat. Cook the chopped onions with a pinch of salt until they turn a golden brown, which should take about 10 minutes. Add the minced garlic and cook until it becomes fragrant, approximately 30 seconds.

3. Combine and Roast

Stir in the chicken broth, white wine, sage, the remaining thyme, red pepper flakes, and 1.5 teaspoons of kosher salt. Make sure to scrape up any browned bits in the pan for added flavor. Add the ciabatta cubes and toss them well to soak up the juices. Break the hot Italian sausage into chunks and mix it with the bread mixture. Nestle the seasoned turkey breast, skin side up, into the center of the stuffing, ensuring it is well surrounded. Roast in the oven until the turkey reaches an internal temperature of 160 degrees, which should take between 2.25 to 2.75 hours.

4. Prepare the Sauce

While the turkey roasts, combine the remaining fresh parsley, pomegranate seeds, remaining olive oil, minced shallot, lemon juice, and a pinch of kosher salt in a bowl. Set this mixture aside to let the flavors meld.

5. Rest and Finishing Touches

Once the turkey is done, transfer it to a carving board, making sure the skin side remains up. Let it rest for at least 30 minutes, up to an hour, which helps the juices redistribute throughout the meat. Meanwhile, stir the stuffing in the roasting pan and return it to the oven to crisp up the top, which should take about 10 to 15 minutes. Finally, carve the turkey breast into thin slices and toss some fresh parsley into the stuffing for a burst of color and flavor. Arrange the turkey slices over the stuffing in the pan and drizzle with the prepared parsley-pomegranate sauce. Serve immediately, passing the remaining sauce at the table for everyone to enjoy.