I was told that summer was coming to an end. With the weather up in the 37 Celsius range I certainly don't think this is the case. We had a few cool days where I was lulled into belief and pulled out a turkey breast to roast. But you guessed it ...it became unbearably hot once again so I opted to try the same dish on the barbecue....but hey I love to barbecue so no problem there!!!! I was inspired by a recipe I found in TASTE magazine which is a publication put out quarterly by the British Columbia Liquor Board .I have given you the recipe as it is in the magazine, but by cooking the breast on the barbecue the cooking method is completely different. I was left with no turkey juices for the mushroom goat cheese sauce but I must say it turned out quite well nonetheless. No bread crumbs were harmed during the cooking process either.
I will try this recipe during the colder months as it was intended with a slow roast in the oven, but, perhaps those of you "down under" could try it now. I have interjected the barbecue method between the lines which I hope doesn't make this recipe too confusing.
The turkey within the foil wrapping turned out surprisingly brown and appealing...I would definitely make this again...even with my barbecue method!!!
**Turkey Breast Stuffed with Mushrooms & Goat Cheese**
Filling:
1 T (15 mL) olive oil
1 T (15 mL) unsalted butter
1 lb (500 g) mixed fresh mushrooms, washed trimmed and finely chopped
2 garlic cloves, minced
1/2 tsp (2 mL) sea salt
1/4 cup (60 mL) chopped fresh herbs (mixed chives, sage, flat leaf parsley)
freshly ground black pepper
2 T (30 mL) whipping cream or chicken broth
2 oz (1/4 cup/50 mL) plain goat cheese, crumbled
Turkey:
1 boneless turkey breast, about 2 lbs (1 kg)
2 T (30 mL) melted butter
2 T (30 mL) fine dry breadcrumbs
salt and freshly ground black pepper
dried oregano
1/3 cup (80 mL) whipping cream or chicken broth
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Heat oil and butter in a large saute pan. Add mushrooms and garlic and sprinkle with salt. Cook over low heat until the mushrooms begin to release moisture and shrink, about 2 minutes. Increase heat to medium and continue to saute until mushrooms turn golden and liquid evaporates. Stir occasionally. Add cream or broth and sprinkle with goat cheese. Fold in to blend. Remove from the heat. Add more salt and pepper to taste.
Preheat oven to 400 F(200 C) ..in this case I turned on the barbecue to HIGH.
Butterfly turkey breast making it roughly rectangular and evenly thick. Spread HALF the mushroom filling over the inside of the breast. Reserve remainder. Wrap up breast and seal, seam side down, tucking skin around meat. Place turkey skin-side-up in a parchment-lined baking pan ; large enough to hold breast without it touching the sides. Rub with melted butter and sprinkle with a mixture of bread crumbs, slat, pepper and oregano. Roast fro 20 minutes in oven, then reduce heat to 325 F (165 C). Continue to roast until meat thermometer reads 165F (73 C) 40 - 45 minutes.
(Now since I was cooking the turkey on the barbecue I buttered the breast as instructed and sprinkled with oregano, but omitted the breadcrumbs). I then wrapped it in aluminum foil and placed on grill for 20 minutes; turning occasionally. Then I reduced heat to medium and cooked turkey for another 40 - 45 minutes; also turning occasionally).
Transfer breast to a carving board, tent with foil and let rest for 15 minutes. (Since the breast is already wrapped in foil from the barbecue...just let it rest and do its "thang").
Strain turkey juices into a saucepan. Add the remaining mushroom stuffing and 1/3 cup cream. Stir over medium heat to blend. Add more cream or broth if you wish. Slice meat into 1/2-inch (1,25 cm) slices. Serve with mushroom sauce.
Serves 8
