K A S H R U T . C O M_©

ingredients

• One 7 - pound turkey breast half with skin (London Broil), boned (your butcher can do this)

Turkey Marinade ingredients

• 4 garlic cloves, minced
• 1 teaspoon cracked black peppercorns
• 1 teaspoon dried sage
• ½ cup dry white wine
• ¼ cup balsamic vinegar
• 1 teaspoon freshly cracked black peppercorns
• 1 tablespoon olive oil
• ¼ cup honey
• Kosher salt and pepper to season breast prior to roasting

Mushrooms ingredients

• 1 pound shitake mushrooms, stems removed, and sliced in thirds
• ¼ cup olive oil
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper

Mushroom Vinaigrette ingredients

• 3 tablespoons Bartenura olive oil
• ¼ cup Bartenura balsamic vinegar
• 1½ teaspoons honey
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley

1. Place the breast in a nonreactive dish or container with a cover.
2. In a small bowl combine all marinade ingredients. Pour the marinade over the breast and turn it to coat completely. Cover and refrigerate the breast overnight, turning it at least once.
3. In a second nonreactive dish or container with a cover, toss the mushrooms with the olive oil and garlic and season to taste with the salt and pepper. Cover and refrigerate overnight. Remove the breast and marinade from the refrigerator an hour before roasting.
4. In a small bowl, combine the vinaigrette ingredients together. Reserve.
5. Remove the breast and the mushrooms from the refrigerator. Preheat the broiler.
6. Spread the mushrooms in a single layer on a broiler pan and cook 2 to 3 inches from the heat until brown and sizzling, turning as needed, about 10 minutes. Reserve.
7. Preheat oven to 350 degrees. Season the breast with salt and pepper. Place the breast skin side up in a shallow roasting pan. Pour the marinade over the breast. Roast until the meat releases clear juices when pricked deeply with a fork and registers 160 degrees on an instant read thermometer, 15 to 20 minutes per pound. Let stand for 20 minutes before carving. Reserve any cooking juices, de-fat them, and keep warm.
8. Toss the broiled mushrooms with the vinaigrette.
9. To serve, slice the roast and surround it with the mushrooms. Pass the cooking juices separately.