Turkey Breast with Mushroom Stuffing
D'Artagnan | Yield: 8
This simple turkey breast roulade is packed with earthy flavor from mushroom duxelles and sauteed leeks. Delicious.
- 2 tablespoons black truffle butter
- 1 medium shallot, chopped
- 1 pound organic chef’s mix mushrooms, sliced
- 2 tablespoons water
- Coarse salt and freshly ground black pepper
- 1 small leek, cleaned, trimmed, and finely chopped
- 1 teaspoon sherry-wine vinegar
- 6-8lb organic turkey breast
- ½ cup unsalted butter, melted
- Heat truffle butter in a large skillet over medium high heat. Add shallot and cook, stirring, 2 to 3 minutes. Add mushrooms and cook, stirring, 5 to 6 minutes. Reduce heat to medium and add 2 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
- Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside. Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using. (This can be done up to 1 day ahead!)
- With the rack in the center position, preheat oven to 325 degrees F.
- Using a sharp boning knife, place knife close to bone and carefully remove breast from bone, keeping breast meat connected. Place deboned breast skin-side down on work surface. If necessary, carefully pound breast between plastic, keeping skin intact, to make even. Season with salt and pepper then spread evenly with mushroom stuffing, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Carefully turn roulade skin side up and reshape if necessary. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
- Place roulade on a rack over a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. Remove turkey from oven and transfer to a cutting board. Let stand, loosely tented with foil, at least 10 minutes before slicing and serving.