7 August 2008

Barbecued Turkey Breast Stuffed with Mushrooms & Goat Cheese

I was told that summer was coming to an end. With the weather up in the 37 Celsius range I certainly don't think this is the case. We had a few cool days where I was lulled into belief and pulled out a turkey breast to roast. But you guessed it ...it became unbearably hot once again so I opted to try the same dish on the barbecue....but hey I love to barbecue so no problem there!!!! I was inspired by a recipe I found in TASTE magazine which is a publication put out quarterly by the British Columbia Liquor Board .

I have given you the recipe as it is in the magazine, but by cooking the breast on the barbecue the cooking method is completely different. I was left with no turkey juices for the mushroom goat cheese sauce but I must say it turned out quite well nonetheless. No bread crumbs were harmed during the cooking process either.

I will try this recipe during the colder months as it was intended with a slow roast in the oven, but, perhaps those of you "down under" could try it now. I have interjected the barbecue method between the lines which I hope doesn't make this recipe too confusing.

The turkey within the foil wrapping turned out surprisingly brown and appealing...I would definitely make this again...even with my barbecue method!!!

**Turkey Breast Stuffed with Mushrooms & Goat Cheese**


1 T (15 mL) olive oil
1 T (15 mL) unsalted butter
1 lb (500 g) mixed fresh mushrooms, washed trimmed and finely chopped
2 garlic cloves, minced
1/2 tsp (2 mL) sea salt
1/4 cup (60 mL) chopped fresh herbs (mixed chives, sage, flat leaf parsley)
freshly ground black pepper
2 T (30 mL) whipping cream or chicken broth
2 oz (1/4 cup/50 mL) plain goat cheese, crumbled


1 boneless turkey breast, about 2 lbs (1 kg)
2 T (30 mL) melted butter
2 T (30 mL) fine dry breadcrumbs
salt and freshly ground black pepper
dried oregano
1/3 cup (80 mL) whipping cream or chicken broth

Heat oil and butter in a large saute pan. Add mushrooms and garlic and sprinkle with salt. Cook over low heat until the mushrooms begin to release moisture and shrink, about 2 minutes. Increase heat to medium and continue to saute until mushrooms turn golden and liquid evaporates. Stir occasionally. Add cream or broth and sprinkle with goat cheese. Fold in to blend. Remove from the heat. Add more salt and pepper to taste.

Preheat oven to 400 F(200 C) ..in this case I turned on the barbecue to HIGH.

Butterfly turkey breast making it roughly rectangular and evenly thick. Spread HALF the mushroom filling over the inside of the breast. Reserve remainder. Wrap up breast and seal, seam side down, tucking skin around meat. Place turkey skin-side-up in a parchment-lined baking pan ; large enough to hold breast without it touching the sides. Rub with melted butter and sprinkle with a mixture of bread crumbs, slat, pepper and oregano. Roast fro 20 minutes in oven, then reduce heat to 325 F (165 C). Continue to roast until meat thermometer reads 165F (73 C) 40 - 45 minutes.

(Now since I was cooking the turkey on the barbecue I buttered the breast as instructed and sprinkled with oregano, but omitted the breadcrumbs). I then wrapped it in aluminum foil and placed on grill for 20 minutes; turning occasionally. Then I reduced heat to medium and cooked turkey for another 40 - 45 minutes; also turning occasionally).

Transfer breast to a carving board, tent with foil and let rest for 15 minutes. (Since the breast is already wrapped in foil from the barbecue...just let it rest and do its "thang").

Strain turkey juices into a saucepan. Add the remaining mushroom stuffing and 1/3 cup cream. Stir over medium heat to blend. Add more cream or broth if you wish. Slice meat into 1/2-inch (1,25 cm) slices. Serve with mushroom sauce.

Serves 8 Best Blogger Tips


  1. I think I'll do this with chicken...the flavours are beautiful Val. Yes, think winter would be great for this!

  2. Sounds delicious. I want to eat at your house!

  3. Beautiful dish Val. During the w-end I was thinking of you. My sister was visiting from QC and she did stop at the Okanagan Lavender Herb Farm. She brough me a nice bouquet of dried lavender and also some nice Spiced organic Sea Salt. Did you ever go to that store? She really enjoyed it.

  4. There is something about adding goat cheese to stuff that just takes it over the top! This sounds amazing.

  5. We rarely enjoy turkey outside of holiday meals, but what a shame that is! You've shown us a great way to serve it up, Val, thanks!

  6. Oh, that dish looks so good! A great summer recipe!



  7. I am not a big fan of turkey meat, but this recipe knocked me down. The addition of mushrooms and goat cheese makes it perfect.

  8. All that cheese and cream certainly make this a decadent dish val. It's quite clever of you to adapt the recipe for the barbecue. And nice presentation too.

  9. i wish i were eating at your place...

  10. What a great idea for turkey Val. I usually stay away from it because it tends to dry out but this looks moist and juicy!!!

  11. I'm with Mediterranean Kiwi - I wish I was eating with you!!

  12. That looks yummy Valli! I love all your BBQ recipes!

  13. Goat cheese is one of my absolute favorites! I often think even the most moist turkeys need a bit of a flavor infusion, something to punch it up, and adding goat cheese and mushrooms sounds perfect. Thanks for bringing this recipe to my attention!

  14. I agree that the original recipe sounds pretty tasty. But when it is so hot who wants to turn the oven on. Wait, my oven is always on :-p

    Great dish my friend!

  15. I really need to start stuffing my meats more.

  16. Oh, my, but this looks good! Goat cheese and mushrooms make it a real winner!

  17. Wow! Look at that turkey!I love the idea of preparing this on the grill. I don't know why we don't eat more turkey; everyone always gobbles it up. This recipe looks just outstanding with the mushrooms, garlic, and goat cheese. And the veggies you serve with it ... how did you make those? Great looking meal! Yum!

  18. there is so much drooling on my keyboard happening at this moment.

  19. That stuffed turkey sounds so good!

  20. Agh, I wish I had seen this yesterday! I just roasted a turkey (no interesting preparation--just for sandwiches) and was thinking it would have been nice if I'd planned something more fun to do with it. This looks really tasty and I absolutely love the sound of that sauce.

  21. Wow, you really rock the grill!!!

  22. this is great looking dish... the colors especially balance well with the monotone of the turkey! Great job on this, i"M sure it was tasty..


Welcome to my home. Thank you for choosing to stay a while and for sharing our lives through food. I appreciate all your support, comments, suggestions,and daily encouragement.


This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.