December 9th, 2015
Recipe Developed by Paula Bowman
Preheat oven to 350F.
Working in batches, if necessary, pulse mushrooms in a food processor until finely chopped. Heat 1-tablespoon oil in a large non-stick skillet, set over medium heat. Add leeks and garlic and cook until beginning to soften, about 3 minutes. Add mushrooms, raise heat to high and cook, stirring often, until all of mushroom liquid has evaporated and mushrooms are beginning to turn golden brown, about 15 minutes. At this point mushroom mixture will resemble cooked ground beef. Add chicken broth, 1-tablespoon parsley, thyme and lemon zest and continue to cook until all of liquid has been absorbed, about 3 minutes Remove from heat, season to taste with salt and pepper and transfer mushroom mixture to a rimmed sheet pan; let cool.
Arrange turkey breast halves on a flat surface, skin side down with thickest parts of each breast at opposite ends.
Spoon mushroom mixture evenly over the surface of one breast and cover with another breast, skin side up. Using kitchen twine, tie the halves together at both ends and then tie at 1-inch intervals in between. Season skin with salt and pepper and coat with remaining 1-tablespoon parsley.
Heat remaining 1-tablespoon oil in a large Dutch oven or a roasting pan set over medium-high heat. Sear turkey roast until browned on all sides, about 2 minutes per side. Transfer pan to oven and roast, turning occasionally, until an instant read thermometer reads 165F (74C), about 1 hour 45 minutes. Transfer to a carving board, cover with aluminum foil and let stand 20 minutes before carving. Serve slices of turkey roast on a warm platter alongside *Gingered Cranberry Sauce, if desired. To make gravy from pan juices, follow steps outlined in Gravy recipe, while turkey roast is resting.