Roast turkey stuffed with mushrooms and cranberries

Portions : 8 to 10

Preparation time: 30 minutes

Cooking time: about 2 hours

Ingredients

• 1 skinless turkey breast
• 15 ml (1 tablespoon) butter
• 125 ml (1/2 cup) shallot, chopped
• 2 sprigs thyme, leaves removed
• 1 clove garlic, minced
• 250 ml (1 cup) veal stock
• 250 ml (1 cup) dark beer
• 125 ml (1/2 cup) 35% cream
• Salt and pepper to taste

Stuffing

• 250 ml (1 cup) onion, chopped
• 90 ml (6 tablespoons) olive oil
• 1 l (4 cups) mushrooms (Portobello, Porcini, Oyster king)
• 4 garlic cloves, chopped
• 500 ml (2 cups) fresh or frozen cranberries
• 250 ml (1 cup) dark beer
• 30 ml (2 tbsp.) maple syrup
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a hot skillet, sauté onion in olive oil for 5 minutes.
3. Add mushrooms, garlic and cranberries and continue cooking for 5 minutes.
4. Add beer and syrup and reduce to dryness over medium heat for 5 to 10 minutes. Check seasoning. Leave to cool.
5. Finely chop the preparation.
6. Butterfly the breast and, if necessary, cut each piece further to create a uniform thickness.
7. Season all sides with salt and pepper.
8. Garnish brisket with prepared mixture. Roll and tie brisket tightly, lengthwise.
9. Place the roast in a roasting pan and bake for approximately 1 hour and 30 minutes, reaching an internal temperature of 74°C (165°F).
10. In a frying pan, melt the butter and sweat the shallot for 3 minutes.
11. Add thyme, garlic, veal stock and beer and reduce to a syrupy consistency.
12. Add cream, stir, check seasoning and pour over roast.

Brine option In a bowl, combine 3 l (12 cups) water, 60 ml (4 tbsp) salt, 60 ml (4 tbsp) sugar, 125 ml (1/2 cup) vinegar, 2 bay leaves, 15 ml (1 tbsp) ground pepper. Add turkey breasts to prepared brine and refrigerate for 12 to 24 hours.