Combine 1/2 the Water (2 liter), non-iodized Salt (50 gram) and Garlic (10 clove) in a blender, blend until garlic is broken down and salt has dissolved.
Place blender contents in a large non-reactive container, add remainder of water, Fresh Thyme (2 teaspoon), Bay Leaf (2), and Black Peppercorns (2 teaspoon).
Cut the Sunkist Orange (1) and Lemon (1) in half, and squeeze each half into the brine and throw the pieces in as well.
Add the Turkey Breast (1) and brine for at least 12 hours and no more than 24.
Preheat your oven to 180 degrees C (350 degrees F). Toss Salt and Pepper (to taste) in Oil (to taste) and Sweet Potato (500 gram).
Cover with foil and roast in 180 degrees C (350 degrees F) oven until completely cooked through, should take about 50 min to an hour.
For the butter sauce, finely dice the Shallot (5).
Combine the diced shallots with the White Wine (3 cup), Fresh Thyme (1 teaspoon), Black Peppercorns (1 teaspoon), and Whole Coriander Seeds (1 teaspoon) in a saucepan and reduce until nearly dry, should take about 15 minutes over low heat.
Add Cream (20 gram).
Reduce again to dry.
Add Butter (28 gram) over low heat, swirling pan the entire time. Add about 3 pieces at a time, waiting until butter is fully incorporated before adding the next batch.
Season with Salt and Pepper (to taste).
To cook the turkey, remove it from the brine and pat dry. Slice the breast into three equal pieces.
Place the turkey into a pan, and cover with the strained butter sauce.
In the warmest part of your kitchen or in a oven with the lowest setting and the door propped open, place turkey and butter, turning occasionally. You're looking for an internal temp around 65 degrees C (150 degrees F). This should take 45 minutes to an hour.
For the cranberry gastrique, begin by moistening the Granulated Sugar (200 gram) lightly with water in a medium saucepan, and place over medium heat.
Swirl pan lightly until bubbling slows down and caramelization begins.
You're looking for a light golden brown, should take 3-5 minutes.
Remove from flame and carefully add Cranberry Juice (150 gram) and Red Wine Vinegar (150 gram), mixture will bubble, place back on heat until your sauce coats the the back of a spoon.
When the sweet potato is ready, very carefully remove foil and scoop out sweet potato flesh into a blender.
With a sharp knife, remove the bottom stem part of the Brussels Sprouts (500 gram).
Split sprout in half vertically through the stem.
Remove outer level of sprout leaves and set aside, removing any that are excessively discolored.
In a medium pan over medium heat add oil and place Brussels sprout cores, cut side down, into the pan, season aggressively with Salt and Pepper (to taste).
Cook until there is significant carmelization on cut side, then flip sprouts and color lightly on other side.
Place the entire pan into a 180 degrees C (350 degrees F) oven and cook until Brussels sprouts are completely cooked through, usually about 5 minutes.
To cook leaves simply heat a new pan over medium-high heat. oil should almost be smoking when you add to the pan. Then, very quickly, add the sprout leaves, season with salt and pepper, and toss about.
To make brown butter simply add Butter (28 gram) to a small saucepan and heat over medium heat until milk solids reach a medium brown color on the bottom and your pan starts smelling of hazelnuts and toast, remove from heat.
Combine brown butter, Lemon Juice (1 tablespoon), to sweet potato and blend until smooth, season with Salt and Pepper (to taste).
Strain the sweet potato puree to make sure it is as smooth as possible.
To plate, place a dollop of the sweet potato puree on one end of your plate, and pass a spoon through it towards the opposite end of the plate.
In the middle of the puree, add some of the charred brussels sprouts cores.
Slice one of the pieces of poached turkey breast.
Place the sliced turkey breast on top of the brussels sprouts. Drizzle over the top with the cranberry gastrique and garnish with some of the charred brussels sprout leaves. Serve and enjoy!