Ingredients :

• Turkey cutlets — Get boneless cutlets about 2 cm thick. Too thin, and they dry out before the crust is ready. Too thick, and you’ll have to extend the cooking time and monitor with a thermometer. Go for the butcher counter rather than frozen — the final texture is night and day.
• Brown sugar — It appears twice in the recipe: in the brine, where it balances the salt, and in the rub, where it caramelizes under the broiler. Classic brown cane sugar works very well, no need to look for anything special.
• Dry mustard powder — Not mustard from a tube — it doesn’t have the same effect at all. The powder provides a slight bitterness and depth that cannot be reproduced otherwise. It’s easily found in the spice aisle of supermarkets.
• Kosher salt — Larger grains than table salt, so it’s less aggressive for the same quantity. If you use fine salt instead, reduce the quantity by half in the brine — otherwise, the cutlets will be far too salty and it’s impossible to fix.