When October ends and the days are foggy and cold, it is very pleasant to heat up our house with a cheerful fire. This is my first contest and I would present to you a speck wrapped roast of turkey breast with mushrooms. It is very easy to prepare! With this dish cooked in my wood oven, I tried to connect the mushrooms’ autumn taste with the softness of the turkey, and the crunchiness of the speck with the brandy and spices’ aroma.
Step 1: Ingredients for Four People
· A carrot;
· A celery;
· An onion;
· A potato;
· 800 g of turkey breast;
· 300 g of different type of mushrooms;
· 100 g of speck (a type of smoked prosciutto);
· Himalayan salt to taste;
· A little bit of extra virgin olive oil;
· Black pepper to taste;
· 2 teaspoon of cinnamon;
· 1/2 glass of brandy;
· A little bit of rosemary;
· Two gloves of garlic.
Step 2: Directions
First, prepare the vegetal broth: clean and put the carrot, the celery, the onion and the potato in a little pot; boil the vegetable for about 20 minutes.
Put the turkey’s chest in an oven pan, and add the salt and the rosemary.
Attach the slice of speck on the turkey’s chest as long as it is will completely cover and squash the garlic on the oven pan.
Add the mushrooms and the extra virgin olive oil; dust them with the cinnamon, too.
Step 3: Cooking and Flambé
Light the fire in the oven and when the temperature is about 250°C put the oven pan in it for about 2 hours. During this time add half cup of vegetable broth on the turkey’s chest, for prevent that it becomes too dry.
When the turkey is finally cooked, remove it from the oven; add the brandy on the turkey immediately and light it quickly: your dish will become a flambé!
Warning! The flames could be very high; for that reason, I did it on the table.
When the flame turned off, cut the turkey and wait on! That is all! I can assure you that it is very simple and fun to prepare!