1. Remove breast from whole turkey, leaving skin intact. Butterfly turkey breast lengthwise and open. Pound lightly to an even thickness with skin side down. Blanch 4 bunches asparagus in boiling salted water for 30 seconds. Drain and plunge into an ice bath to cool. Braise 1/2 pound morels slowly in 1/2 cup butter and white wine. Remove morels from liquid and reserve 2/3 of liquid for vegetable sauté. Cool morels and slice into rings. Layer morel rings in a row in the center of the breast and top with a row of asparagus and a final layer of morels.
2. Roll breast in a roulade and tie with butcher's twine. Sprinkle with chopped thyme, salt and pepper. Sear on high heat until skin is golden brown. Place on a rack and roast in a 450 degree F. oven until cooked to an internal temperature of 170 degrees F.
3. Allow to stand 10 minutes before slicing.
The National Turkey Federation
1225 New York Avenue NW, Suite 400
Washington, D.C. 20005