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Roasted Turkey Stuffed with Mushrooms and Cranberries

Roasted Turkey Stuffed with Mushrooms and Cranberries

Ready in 2 hrs 30 mins

Prep: 30 mins

Cook: 2 hrs

:

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Servings

Servings 10

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Ingredients  

Stuffing

  • 1 cup onion chopped
  • 6 tbsp olive oil
  • 4 cups mushrooms Portobello, Cèpes, Porcini, Oyster King
  • 4 cloves garlic chopped
  • 2 cups cranberries fresh or frozen
  • 1 cup dark beer
  • 2 Tbsp maple syrup
  • salt and pepper to taste

Turkey

  • 1 skinless turkey breasts
  • salt and pepper to taste
  • 1 Tbsp butter
  • ½ cup shallot chopped
  • 2 sprigs thyme leaves striped
  • 1 clove garlic chopped
  • 1 cup veal stock
  • 1 cup dark beer
  • ½ cup 35% heavy cream

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Instructions

  • Preheat oven, rack in the middle, at 375°F (190°F).

For the stuffing:

  • In a hot pan, brown onion in olive oil, 5 minutes.
  • Add mushrooms, garlic, cranberries and continue cooking, 5 minutes.
  • Add beer, maple syrup and reduce until dry at medium heat, approx. 5 to 10 minutes,
  • Finely chop stuffing.
  • Butterfly turkey breast and, if necessary, cut other pieces, to create an even thickness.
  • Season all sides of the turkey breast with salt and pepper.
  • Stuff turkey breast with prepared stuffing, roll and firmly tight breast from one end to the other with kitchen twine.
  • Transfer roast in a roasting pan and cook in the oven for 1 hour and 30 minutes, or until internal temperature reaches 165 °F (74 °C).
  • In a pan, melt butter and brown shallot, 3 minutes.
  • Add thyme, garlic and veal stock and let reduce to a syrupy consistency.
  • Add cream, mix, adjust seasoning and pour on roast.

Tips & Tricks

For brining: In a bowl, mix 12 cups of water, 4 Tbsp of salt, 4 Tbsp of sugar, ½ cup of vinegar, 2 bay leaves and 1 Tbsp of ground pepper. Add turkey breast in the prepared brine and keep in the refrigerator for 12 to 24 hours.

Nutrition Per Serving

Calories: 320kcalCarbohydrates: 30gProtein: 35gFat: 7gSodium: 484mg

Credit:

Jonathan Garnier / @chefjonathangarnier

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