Add the turkey breast to a rectangular baking dish just large enough to leave a few inches between the turkey and the sides of the baking dish and pour the brine over top. The brine should be covering the top of turkey breast. Place in the refrigerator for 12 hours. When ready to prepare, drain off the brine, rinse under cold water and pat dry with paper towels. 

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Duxelles/Filling

​Add the butter to a large skillet over medium heat. Once hot add the mushrooms, pinch of salt, stir and cover. Cook 3-4 minute until mushrooms have released their juices. Uncover and cook until nicely browned. Remove from heat, spoon mushrooms onto a plate and set aside. Add a few tablespoons of butter to the skillet and place back on medium-low heat. Add the yellow onions and cook until the edges start to brown. Add the shallots, season lightly with salt & pepper and cook until shallots start to caramelize. Remove from heat, finely chop the cooled mushrooms and add back to the skillet with onions and shallots. Place back on heat over medium temperature and cook 2-3 minutes. Remove from heat, stir in the rosemary, parsley and Panko crumbs. Add a small pinch of nutmeg, stir and set aside to let cool. 

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Note: If needed use the skin of a large chicken breast to cover the ends of roulade. It's important seam and ends are covered to retain moisture.

Place the Duxelles/filling on top of the flattened meat and roll up tightly (see video). Place the reserved skin over the seam of turkey roulade, being sure to cover the ends and secure with butcher's twine. Rub olive oil all over the roulade and then season with salt & black pepper.

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Preheat oven to 325F. 

Add the parsnips and carrots to a large bowl, toss with olive oil, then season lightly with salt & black pepper. Arrange onto the baking sheet lined with parchment paper and place the turkey roulade in the center. Press the thermometer into the thickest/center of roulade and roast in the center of oven until thermometer reaches 157F. Remove from oven, place the roulade on a dish with a wire rack and lightly tent with a piece of aluminum foil. Let rest 15-20 before slicing. Make your gravy!!!

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Gravy

Remove the vegetables from baking sheet and set aside in a warm place. Place the baking sheet with drippings on the stove top and turn the front and back burners onto medium temperature. Add the sherry and reduce (see video). Add the butter, whisk and cook for 1 minute. Add the chicken stock, few stems of thyme and whisk until sauce thickens. Whisk in a few tablespoons of heavy cream, season with salt & pepper and remove from heat. Serve with turkey roulade and roasted vegetables.

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Green Bean Bundles

Mince a few garlic cloves and whisk with 1/4 cup of olive oil.

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Prepare an ice bath for blanching and bring a pot of water to a boil. Add desired amount of green beans (6-8 per serving) to the pot and cook for 3 minutes.

Remove and drop in the ice bath to stop cooking. Drain and pat dry with a kitchen towel or paper towels. Place a slice of prosciutto on your work surface and place green beans on top. Brush with some of the garlic olive oil, some of the Dijon mustard, add a stem of thyme and season with black pepper. Roll up and place on a baking sheet lined with parchment paper. Set rack to upper-middle position and preheat oven to 425F. Place bundles on rack and roast for 12-14 minutes. Serve with lemon slices. 

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