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1
In a large container, combine all the ingredients and stir until the salt and sugar dissolve.
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2
Put the turkey breasts in the brine, making sure they are completely covered.
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3
Refrigerate at least 1 hour or overnight.
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4
To make the turkey:
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5
Melt the butter in a large skillet over medium heat.
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6
Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes.
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7
Turn the heat to medium-high.
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8
Add the pears, spreading out in a single layer.
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9
Let sit untouched for 2 minutes to brown slightly.
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10
Toss, saute 1 minute more, then remove from heat.
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11
Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock.
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12
Stir to combine and season with salt and pepper, to taste.
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13
Set aside to cool.
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14
Remove the turkey breasts from brine and pat dry.
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15
Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book.
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16
Season all over with salt and pepper, to taste.
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17
Lay a large piece of plastic wrap on a clean cutting board.
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18
Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic.
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19
Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon.
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20
Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly.
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21
Make sure the bacon strips lay flat against the turkey.
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22
Sprinkle the outside of the bacon with a little paprika.
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23
Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape.
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24
Repeat with remaining bacon, turkey, and stuffing.
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25
Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
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26
Preheat the oven to 375 degrees F.
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27
Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them.
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28
Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing.
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29
Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil.
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30
Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side.
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31
Transfer the turkey breast to a baking sheet lined with a rack.
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32
Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet.
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33
Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes.
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34
Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing.
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35
Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.
