Turkey breast with mushrooms and cranberries

Serves : 4

Preparation time: 10 minutes

Cooking Time: 65 minutes

Ingredients

• 1 turkey breast
• 90 ml (6 tablespoons) olive oil
• 3 onions, thinly sliced
• 250 ml (1 cup) apple juice
• 2 sprigs thyme
• 3 garlic cloves, chopped
• 500 ml (2 cups) fresh or frozen cranberries
• 250 ml (1 cup) cranberry juice
• 125 ml (½ cup) maple syrup
• 500 ml (2 cups) button mushrooms, sliced
• 250 ml (1 cup) chicken broth
• 15 ml (1 tablespoon) Jamaican peppers, ground
• 250 ml (1 cup) 35% cream
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Sprinkle turkey breast with salt and pepper and coat with olive oil.
3. Tie the breast to make a roast (if not, ask your butcher to do it in advance).
4. In a hot frying pan, sear the brisket for 2 minutes on each side.
5. At the same time, in a roasting pan, spread out the onions, add the apple juice, thyme and half the garlic, place the meat on top of the onions and bake for 1 hour, or until the meat temperature reaches 72°C (161°F).
6. Meanwhile, simmer the cranberries, cranberry juice and maple syrup in a saucepan over medium heat for 20 minutes.
7. In a skillet, brown the mushrooms and remaining garlic. Add the broth and allspice and cook for 5 minutes. Add the cream and check the seasoning.
8. On the work surface, slice the turkey breast.
9. Top turkey slices with mushroom cream, add a little cranberry compote and serve with the side dish of your choice.