5 tbsp butter, left out of fridge about 30 minutes
salt and pepper to taste
FOR THE MOREL MUSHROOM SAUCE
1/2 oz dried morels
⅓ cup wine
1 tbsp butter
½ tsp sage
1/2 tsp thyme
10 ozs button mushrooms, sliced
1 cup chicken or turkey broth
⅓ cup liquid used to reconstitute the morels (details below)
Preheat oven to 325, convection roast setting if you have convection oven.
To reconstitute the dried morels, place the morels in a small bowl and cover with hot water. Let the morels steep in the water for 30 minutes. Then place a damp paper towel in a sieve, with a bowl underneath. Pour the morels with the soaking liquid into the sieve. Save the soaking liquid that is caught in the bowl. Remove the morels from the sieve and rinse them. Coarsely chop the morels and set them aside.
Make the herb butter: place the softened butter in a small bowl. Add the minced garlic, the rosemary, chopped sage leaves, thyme, and salt and pepper to taste. Stir to combine well, and set aside.
Rinse the turkey breast and pat dry. Set the turkey out on a clean work surface, and rub the butter all over the turkey. Put more on the skin side, work some under the skin if you can.
Place the turkey breast on a roasting rack, skin side up, in a roasting pan. Place in the oven and roast. Roasting times vary based on your oven and the size of the turkey. Roasting times for a 3 to 5 lb turkey breast are typically given as 90 to 120 minutes. Check at 90 minutes, temperature in middle should be 170 degrees. Our 4 pound turkey breast was ready at the 90 minute mark. When done, remove the turkey breast from oven and let rest for 10 minutes on a large platter.
Begin morel sauce after the turkey has been cooking for an 30 minutes or so. Heat 1 tablespoon of butter in a sauce pan or skillet. Add the shallot, and cook 5 minutes until softened.
Add the button mushrooms and the morels to the pan, and cook until the mushrooms begin to sweat, about 5 minutes.
Add the red wine to the pan, along with the sage and thyme. Cook until the wine is mostly absorbed about, 3 minutes.
Add the chicken stock and morel soaking liquid to the sauce pan, and bring to a boil. Then reduce heat to simmer. Simmer until the stock and morel liquid liquid is reduced by one half, about 10 minutes. Add salt and pepper to taste, and keep the sauce warm while the turkey finishes roasting.
When the turkey is done, scrape any juice and turkey bits from the roasting pan into the sauce, stir to combine.
After the turkey has cooked and rested for 10 minutes, slice the turkey. Plate a few slices, and top with the morel mushroom sauce. Enjoy!