In a large pan heat olive oil and saute garlic and shallots. Add mushrooms and peameal. Cook through and finish with sage, set aside and let cool.
Make a small incision pocket into flesh side of turkey breast, gently stuff with mushroom mixture and roll up turkey skin side out. Tie with butcher twine, rub with olive oil and season with salt and pepper.
Roast at 450 for 25 min then turn down to 325 for 25 min or until internal temp reaches 160.
Let rest for 20 minutes and carve. Can be roasted 4 hours ahead of time and reheated
Join the conversation