- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h 30 m
- Serves
- 4
Ingredients
- 2 tbsp
- butter, divided
- 30 mL
- 1/4 lb
- mushrooms, finely chopped
- 125 g
- 1
- leek, finely, chopped (white and light green parts only)
- 1
- clove garlic, minced
- 2 tsp
- finely chopped fresh rosemary
- 10 mL
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 1 1/4 lb
- boneless, skinless turkey breast
- 625 g
- 2 oz
- Brie, thinly sliced
- 60 g
- 2 cups
- pitted cherries, fresh or frozen
- 500 mL
- 1 cup
- red wine
- 250 mL
- 1/3 cup
- honey
- 75 mL
- 1
- shallot, minced
- 2 tbsp
- grainy mustard
- 30 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Melt 1 tbsp (15 mL) butter in large skillet on medium-high heat. Sauté mushrooms, leek, garlic, rosemary and 1/4 tsp (1 mL) each salt and pepper 6 to 8 min. until mushrooms are golden and tender. Cool completely.
Step 2
Meanwhile, place turkey breast on cutting board. At the thinner side of the breast, cut in horizontally -- but not all the way through -- to open it up like a book. Lay the breast open between 2 sheets of plastic wrap; pound with meat mallet or rolling pin to 1/2-in. (1-cm) thickness.
Step 3
Spread mushroom filling evenly over turkey, leaving a 1-in. (2.5-cm) border. Arrange slices of Brie on top of filling. Tightly roll turkey into a log – with he grain running along its length -- tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Coat with remaining butter. Season with remaining salt and pepper.
Step 4
Place turkey roll in small roasting pan fitted with rack. Roast turkey 45 to 50 min. or until the internal temperature reaches 165°F (74°C). Remove turkey from pan. Tent with foil and let rest 15 min.
Step 5
Meanwhile, combine cherries, red wine, honey and shallot in medium saucepan set over medium-high heat; bring to a boil. Reduce heat and simmer 25 to 30 min. until thick and syrupy. Stir in mustard; cool. Slice turkey and serve with cherry sauce.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving: (1/4 of the recipe)
- Calories:
- 440
- Fat:
- 11 g
- Saturated Fat:
- 6 g
- Carbs:
- 44 g
- Fibre:
- 2 g
- Sugar:
- 34 g
- Cholesterol:
- 120 mg
- Protein:
- 38 g
- Sodium:
- 600 mg
