1 pound mushrooms, diced, roasted with 1 sprig of thyme and olive oil spray
5 tablespoon buttermilk
1 tablespoon minced fresh thyme
1 teaspoon salt
½ teaspoon pepper
Method
Slice turkey meat to 1⁄4 inch thickness and as open as possible.
Place mushrooms with sprig of thyme, and spray with olive oil. Roast in a Broiler for 5 minutes.
Mix buttermilk, thyme, salt and pepper and divide into two parts. Spread one part over the mushroom mixture and mix. Set aside the other. Place the mushroom mixture over the seasoned turkey and roll like a jellyroll. Add the saved bttermilk to the outside of the breast. Tie with wine and place two 2-square inch pieces of foil over each corner. Refrigerate for 20 minutes or until ready to cook.
Place on a baking pan with 1 cup of water or stock. Bake at 300°F for 1 and 1⁄2 hours, or at 220°F for 3 hours. Remove from the oven, and from the baking pan.
Cover with foil for 10 minutes. Prepare the sauce. Slice and serve.
Chef Pachi
