Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce

INGREDIENTS

6 cups

hot tap water

1/2 cup

sugar

1/2 cup

kosher salt

(2-2 1/2 pound) boneless skinless turkey breast half, butterflied

small shallot, finely chopped

container (15-ounce) ricotta cheese, whole milk or part-skim

1/2 cup

grated Parmesan cheese

bag (12-ounce) frozen chopped spinach, thawed and squeezed of excess moisture

2 tsp

dried Italian herb seasoning (such as Penzeys)

salt and freshly ground black pepper,

3 tbsp

butter

3 tbsp

olive oil

GARLIC HERB SAUCE

4 tbsp

unsalted butter

6 tbsp

all-purpose flour

1/2 cup

dry white wine

2 1/2 cups

chicken broth (or as needed)

3 cloves

garlic, minced

1 tsp

finely chopped fresh parsley

1 tsp

finely chopped fresh rosemary

1 tsp

finely chopped fresh thyme

1/4 cup

heavy cream

salt and freshly ground black pepper,