Turkey Breast with Creamy Potato Soup

Dry Brine

• ½ oz fresh rosemary, leaves only
• 2 oz salt
• 2 oz dried apple
• 3 heaping tbsp black peppercorns
• 1 lemon, thin peel only, no pith
• 1 oz coriander seeds
• 1 oz juniper berries
• 2 dried bay leaves

Spice Rub

• 2 limes, thin peel only, no pith
• 2 lemons, thin peel only, no pith
• 2 tsp salt
• 1 tsp freshly ground black pepper
  of 1 tsp black peppercorns
• 2 tsp ground turmeric
• 1 pinch saffron
• 2 garlic cloves
• 2 dried chilies
• 1 heaping tsp sweet paprika
• 1 heaping tsp sugar

Turkey Breast and Potato Soup

• 35 oz turkey breast half, skin on, bone in
• 3 oz red onions, quartered
• 2 oz unsalted butter
• 32 oz chicken stock
• 30 oz Yukon gold potatoes, peeled and quartered
• salt, to taste
• freshly ground black pepper, to taste
• fresh rosemary, to garnish