| Ingredients: ˝ cup unsalted butter 6 bunches asparagus ˝ pound fresh morels, cleaned |
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 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.
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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.
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3. Allow to stand 10 minutes before slicing.
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