Courtesy of our friends at AmaWaterways, enjoy this amazing recipe!
Prep Time: 15 minutes, Total Time: 1 hour 50 minutes
Ingredients:
- 3 lbs. young turkey breast, trimmed
- Salt and pepper (season to taste)
- 4 tablespoons clarified butter (commercial)
For Filling:
- 4 ounces turkey breast, trimmed
- ½ cup cream, full-fat (35%)
- 2 ¾ tablespoons pistachio nuts, peeled
- 2 ¼ tablespoons pumpkin seeds, peeled
- 2 tablespoons whole hazelnuts, shelled
- ¼ cup pecans (shelled, peeled or whole)
- 1 teaspoon thyme, fresh
- Salt and pepper (season to taste)
Additional Ingredients:
- 1 ½ tablespoons clarified butter (commercial)
- 1 cup pearl onions, peeled
- 2/3 cup carrots peeled
- 2/3 cup yellow carrot (Palatinate), peeled
- ¾ cup celery, cleaned
For Sauce:
- A little less than 2/3 cup Port wine, red (fortified wine)
- 2 ½ cups thickened veal jus (or beef stock)
Prep Steps:
- Cut turkey breast meat for the filling into ¼-inch large cubes, then keep in the refrigerator. Wash the thyme, pick the leaves, dry and chop finely.
- Mix the meat together with half of the cream and salt in a blender. Blend to a fine puree.
- Press the mixture through a fine mesh sieve and let cool down in an ice-water basin. Mix in the rest of the cream and season with salt, pepper and thyme. Add the whole nuts, mix in and let cool in refrigerator.
- Cut carrots and yellow carrots into even sized lozenges (2×2 cm). Wash the celery, peel off any fibers and cut into lozenges.
Preparation:
- Cut pocket into the turkey breast. Fill in with the nut filling and close the pocket with a butcher string or toothpicks.
- Quickly glaze in a rondeau pot pearl onions, carrots, yellow carrots and celery in clarified butter.
- Season turkey breast with salt and pepper, put on top of the vegetables in the rondeau pot and glaze with hot clarified butter.
- Pot-roast by 2/3 of the turkey breast covered at a temperature of 320°F in the oven. Afterwards, remove the cover and finish the pot-roasting process with a temperature of 356°F in the oven while the turkey breast gets slightly light brown colored. Occasionally, glaze with the cooking liquid and keep to a core temperature of 160°F.
- Take out the turkey breast and the vegetables, keep aside warm (remove butcher string and/or toothpicks).
- Pour off the oil from the rondeau pot, deglaze with port wine and reduce by half
- Add the thickened brown veal stock. Reduce to the desired consistency. Strain the sauce through a sieve and season.
Arrange:
- Dress the vegetables onto a plate or platter
- Carve the turkey breast with a thin and sharp carving knife. Arrange the turkey breast in a fan-like manner onto the vegetables and brush with butter
Makes 6 servings.
Preparation Suggestion: After the cooking process, put the turkey breast aside in an area to keep warm for at least 20 minutes before serving.
See the original recipe post by clicking here.