Ingredients:
1 Wild Turkey Breast including the tenderloin
6 strips Hickory Smoked Bacon
1 cup chopped morel mushrooms (other mushrooms will work)
½ cup blueberries
1 TBS chopped garlic
2 tbs chopped parsley
1tbs of rosemary
1 tbs of chopped thyme
2 tbs of heavy cream
1tbs of white wine
Two stalks celery
Two carrots
Cooking tools:
Dutch Oven Cassoulet
Food processor
Oven 350 degrees
Steps:
Brine turkey breast in water overnight
Remove breast from brine water and pat down dry
Remove tenderloin from turkey breast and place in food processor
Filling:
Chop tenderloin in food processor and place it in a small mixing bowl
Chop morel mushrooms and place in same mixing bowl
Chop fresh parsley and also add to mixing bowl
Chop fresh rosemary and add to mixing bowl
Add blueberries
Add cream
Add chopped garlic
Add splash of white wine
Mix together with hands and set aside
Take turkey breast and cut it in half but don’t cut it all the way through. Create just a pocket
Open the pocket and add in the filling to create a “log shape” down the center of the breast
Fold it up and place the seam side down
Lay out 6 pieces of bacon so they are all horizontal and overlap some
Place turkey breast seam side up on top of bacon
Braid bacon around the turkey breast until it’s all covered
Place the celery stalks and carrot sticks on the bottom of the Dutch oven so the turkey has something to sit on vs. the bottom of the pan
Place the rolled up bacon covered turkey breast seam side down in the pot
Bake for 1 hour in oven at 350 degrees
Let cool for 10 mins then slice and serve.