The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Mushroom stuffed Turkey Breast Roast

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At a glance
Main Course

1 lb mushrooms, chopped
2 Tbsp organic avocado oil
3 leeks, washed and finely chopped (white and light green parts only)
1 garlic clove, minced
1/2 chicken stock
2 Tbsp fresh parsley, chopped
2 Tbsp fresh thyme, stems removed
2 Tbsp fresh sage, chopped
1 Tbsp lemon zest
2 turkey breasts, 2lb each


Preheat oven to 350F

Heat 1 Tbsp of oil in large skillet over medium heat. Sautee mushrooms and leeks until softened and light brown, add garlic, herbs, chicken broth and cook until all the liquid has been absorbed. Remove from heat and season with salt and pepper, let cool.

Place 1 turkey breast on flat surface and run cooking twine underneath at one inch intervals. Place the mushroom mixture over one turkey breast and top with the other, tie up with twine. Season with salt and pepper.

Heat remaining oil in a dutch oven or roasting pan and sear turkey on all sides over a medium high heat. Place into oven and roast, turning twice, until the internal temperature reaches 165F, about 1 hour and 45 minutes. Remove from oven and cover with foil for at least 15 minutes before carving.

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