Preparation

1. Marinade: Boil a liter of water, add the coarse grey Guérande salt, herbs and orange zest, then let cool. Pierce your turkey fillet with 4 cloves and place in the cooled brine. Add cold water until the tenderloin is completely submerged. Cover with cling film and refrigerate for 4 hours.

2. Cooking: Preheat oven to 165°C. Melt the butter with the honey. Remove the turkey fillet from the brine, pat dry and coat with the honey and melted butter. Place in the oven and cook for 40-50 minutes.

3. Serve with cranberry jam and sweet potatoes browned in salted butter.