Turkey forestiere.
Ingredients:
60g salt.
1 lobe of turkey, skin removed and cut into 10 thick slices.
2 onions, peeled and finely chopped.
2-3 carrots, ditto.
2 sticks celery, ditto.
2 tablespoons olive oil.
2-3 bay leaves.10 slices of dried ham.
1 large (250cl) wine.
1kg mushrooms, trimmed and sliced.
2 cloves garlic, peeled and finely chopped.
1 handful rosemary, thyme and other herb leaves, finely chopped.
1 large glass wine (if needed).
500g turkey stock (if needed).
3 teaspoons cornflour.
Salt and pepper to taste.
Method:
Dissolve the salt in a little hot water in a large lidded container.
Add 1 litre of cold water to the salt water and submerge the turkey in the liquid.
Lid and refrigerate overnight.
Set aside the bones with other pieces of the carcass in the freezer to make turkey stock.
Gently sauté the onions, carrot and celery in the oil until softened but not coloured.
Place the vegetables in a roasting pan.
Wrap each piece of turkey in a slice of ham, securing with a cocktail stick if needed, and place in the roasting tray on top of the vegetables and bay leaves.
Add the wine plus the same amount of water.
Place in a cool oven 70C, Gas s and cook until the turkey internal temperature reaches 70C (about 3 hours).
Sauté the mushrooms with the garlic and chopped herbs.
Remove the turkey rolls and set aside, keeping warm if serving immediately.
Add the vegetables and any remaining liquid from the roasting tray to the mushrooms.
If necessary, add another glass of wine and more turkey stock and gently simmer.
Slake the cornflour in a little cold water and add to the pan, stirring to thicken the sauce as it simmers.
Adjust the seasoning of the sauce then pour over the turkey rolls and either serve or cool then freeze in portions.