Turkey Frites au Poivre

1. Dry-brine the turkey: The day before serving, pat the turkey breast dry with paper towels. Season evenly with the fine sea salt and place on a rack set over a tray. Refrigerate uncovered for 12–24 hours.
2. Prepare for roasting: Remove the turkey from the refrigerator approximately 20–30 minutes before cooking. Preheat the oven to 425°F (218°C).
3. Make the herb butter: In a small bowl, combine the softened butter, thyme, rosemary and freshly ground black pepper. Spread evenly over the turkey breast, working some beneath the skin where accessible. Keep the roast tied.
4. Roast the turkey: Place the turkey in a roasting pan and roast at 425°F (218°C) for 15 minutes. Reduce the oven temperature to 350°F (177°C) and continue roasting until the thickest part reaches an internal temperature of 165°F (74°C), as measured with an instant-read thermometer. Approximately 1½–2 hours for a tied roast, although cooking time will vary with size and shape.
5. Rest the turkey: Transfer the cooked turkey to a cutting board and allow it to rest for 15–20 minutes. Reserve the pan juices for the sauce, if desired. Remove the twine and slice just before serving.
6. Prepare the peppercorn sauce: While the turkey roasts, melt the butter in a medium saucepan over medium heat. Add the minced shallots and cook for 3–4 minutes, stirring occasionally, until softened but not browned.
7. Add the peppercorns and cognac: Stir in the crushed black peppercorns and cook for about 30 seconds, until fragrant. Remove the saucepan from the heat and carefully add the cognac. Return to medium heat and simmer for 2–3 minutes, or until reduced by about half.
8. Reduce the stock: Add the stock, thyme sprigs and rosemary, if using. Simmer for approximately 10 minutes, until slightly reduced.
9. Finish the sauce: Stir in the heavy cream, Dijon mustard and whole-grain mustard. Bring to a gentle simmer, reduce the heat to medium-low and cook for 10–12 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Remove the herb sprigs, season with salt and stir in the reserved turkey pan juices, if desired. Keep warm until serving.
10. Prepare the salad dressing: In a small bowl, whisk together the Champagne vinegar, Dijon mustard, honey and olive oil until combined.
11. Prepare the McCain fries: Shortly before serving, preheat the air fryer according to the McCain Craft Beer Battered Thin Cut Fries package instructions. Arrange the frozen fries in a single layer in the basket, without overcrowding. Air fry according to package directions until golden and crispy, working in batches as necessary.
12. Dress the salad: Just before serving, toss the little gem lettuce with the prepared dressing. Season with salt and freshly ground black pepper.
13. Assemble and serve: Arrange the sliced herb-butter turkey alongside the hot, crispy McCain fries and dressed green salad. Spoon the warm au poivre sauce over the turkey or serve separately for dipping and drizzling. Serve immediately.

Notes

• Turkey selection: Look for a boneless, skin-on turkey breast roast that has already been tied by the butcher. A bone-in turkey breast can be substituted, but the cooking time will differ. Always verify doneness with a food thermometer.
• Make-ahead preparation: The turkey requires 12–24 hours of dry brining, so plan ahead. The peppercorn sauce can also be prepared in advance, refrigerated promptly and gently reheated before serving.
• Sauce consistency: The au poivre sauce should be thick enough to cling to the turkey and fries while remaining pourable. Add a splash of cream or stock during reheating if necessary.
• Alternative Oven Method: Preheat the oven according to the McCain Craft Beer Battered Thin Cut Fries package instructions. Arrange the frozen fries in a single layer on baking sheets and cook according to package directions until golden and crispy. Serve immediately with the turkey, sauce and salad.