Without too much thinking we plumped for a 1.6kg rolled (unstuffed) breast from our butchers. Going to make stuffing with sausage meat, apricots etc. But I realised I’ve not really paid attention to the details 
Once it’s stuffed and re-rolled, should I dry brine it overnight tonight? Or is that weird with stuffing. What sort of temp should I cook it on? Should we precook the sausage meat/stuffing? Should I sous-vide it? (Girlfriend is not keen)
Any good step by steps to follow? My usual go-to Serious Eats doesn’t seem to have anything apart from the turkey porchetta recipe which seems a little different. Or a crown, which he calls a breast.
TIA.
Once it’s stuffed and re-rolled, should I dry brine it overnight tonight? Or is that weird with stuffing. What sort of temp should I cook it on? Should we precook the sausage meat/stuffing? Should I sous-vide it? (Girlfriend is not keen)
Any good step by steps to follow? My usual go-to Serious Eats doesn’t seem to have anything apart from the turkey porchetta recipe which seems a little different. Or a crown, which he calls a breast.
TIA.