Turkey with truffle oil

Ingredients

1.5kg turkey breast

50g butter, softened

1 shallots, finely sliced

200g wild mushrooms, finely chopped

50ml Madeira

100g cooked chestnuts, finely chopped

1 bunch thyme

3 tablespoons of truffle oil

FOR BRINE

3l cold water

140g salt

5 tablespoons of honey or brown sugar

6 twigs of thyme

FOR SOS

1 shallots, finely chopped

1 tablespoon flour

100ml Madeira

400ml chicken stock

Method

1. To prepare the brine, 200 ml of water are heated together with salt, sugar and honey or two twigs of thyme in a small vessel. Once dissolved salt, the remaining water is added. Place the turkey in a bowl and pour the brine over it. Cover and cool for 4-8 hours.

2. To prepare the filling, melting a block of butter in a pan and fry onions for 2 minutes until soft. Add the mushrooms and fry another 5 minutes, until golden. Pour the Madeira, add the chestnuts and leaves of thyme twigs. The fry for 10 minutes until the liquid is evaporated. Sprinkle truffle oil and allow to cool, then stir in the remaining butter.

3. Remove the turkey from the brine and discard the liquid. Dried on kitchen paper turkey breast, then with your fingers or a spoon falls off the skin, creating a pocket between the skin and meat. Spread butter truffles all over, following the contour of the chest. Spread a little butter on the skin and then put it in a tray. At this stage, it can cool overnight.

4. Heat the oven to 200ºC. Bake for 1 hour (approx. 40 minutes per kilogram). Halfway through cooking time, pour broth over chicken in pan and cover with aluminum foil if skin browns too. Check whether the turkey is ready by inserting a skewer into the thickest part of the breast - out juice should be clear. Remove from the pan and leave to rest, partially covered with aluminum foil for 10 minutes.

5. Meanwhile, prepare the sauce. Drain excess fat from the pan, then place pan on fire. Add the onion and fry for 2 minutes, stirring often. When the onion has softened, sprinkle the flour and mix well. Slowly pour Madeira and mix well. If lumps form, stir well to blend. It boils and simmer until reduced by half, then pour chicken broth. Boil for 5-10 minutes until a thick sauce is obtained. If you want, you can sneak before serving.