1-A-Sunday roast turkey

Ingredients for 6 servings:

• 1 ½ kg turkey breast fillet(s)
• 400 g fresh mushrooms (e.g. button mushrooms)
• 5 shallots
• 125 ml white wine, semi-dry
• 1 bag of Brussels sprouts
• 6 potatoes, mostly waxy
• 250 ml gravy, if necessary jus from the butcher
• Olive oil, for frying
• Rosemary, dried
• salt and pepper
• Garlic
• Coriander powder
• Cayenne pepper
• 3 tbsp mustard, medium hot
• 2 tbsp crème fraîche
• Worcestershire sauce
• possibly sauce thickener

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 40 minutes

Preparation using the NT cooking method

Preheat oven to 80°C (top/bottom heat). Place a baking sheet on the middle rack (or one level lower) and heat. It’s best to monitor the temperature with a meat thermometer, as the “real” oven temperature often differs from the displayed temperature. Make a paste from the mustard, Worcestershire sauce, and all the spices. Taste for the spices and how much you need. Everyone’s taste is different, and generally, only a guideline for seasoning can be given. Remove any tendons and silver skin from the turkey breast fillet, if necessary, rinse with cold water, and carefully pat dry. Brush with the mustard paste. If there are pockets in the meat, brush them inside as well so the spices can reach everywhere. Heat the pan, add the oil, and sear the piece of meat on all sides until it takes on color. Poultry is delicate, so don’t set the stovetop too hot. Remove the meat from the pan and set aside. Add the cleaned and, if necessary, halved mushrooms and the cleaned and sliced ​​shallots to the same pan, fry briefly, and deglaze with the wine. Add the meat juices or gravy and bring to a boil briefly. For those who are hesitant to use the low-temperature cooking method for fear of the meat drying out, here’s the trick: Take a roasting bag sized to the size of the piece of meat (length of the piece of meat plus 6 cm), tie one side, and place the seared turkey breast fillet inside. Now add the mushrooms and shallots along with their liquid to the roasting bag, tie it up, and place it on the oven tray and leave it for 5 hours. Check the temperature occasionally and adjust if necessary (to 80°C). After about 4 hours, peel the potatoes and trim the Brussels sprouts. Add them early enough so that the side dishes are ready at the same time as the meat. 15 minutes before the end of the cooking time, increase the oven temperature to 150°C so the meat is piping hot. After the 5 hours are up, place a pan on the stove. Remove the roasting bag and its contents from the oven and place them in the pan. Carefully cut open the roasting bag and slide the contents into the pan. Place the meat on a carving board and carve it. Briefly bring the cooking liquid to the boil and season with crème fraîche. Thicken the sauce to taste if it is too runny. Plate the meat with the side dishes and sauce and serve.