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Prep Time
20 mins
Total Time
1 h 30 m


2 tbsp
butter, divided
30 mL
1/4 lb
mushrooms, finely chopped
125 g
leek, finely, chopped (white and light green parts only)
clove garlic, minced
2 tsp
finely chopped fresh rosemary
10 mL
1/2 tsp
each salt and pepper, divided
2 mL
1 1/4 lb
boneless, skinless turkey breast
625 g
2 oz
Brie, thinly sliced
60 g
2 cups
pitted cherries, fresh or frozen
500 mL
1 cup
red wine
250 mL
1/3 cup
75 mL
shallot, minced
2 tbsp
grainy mustard
30 mL


Step 1
Preheat oven to 400°F (200°C). Melt 1 tbsp (15 mL) butter in large skillet on medium-high heat. Sauté mushrooms, leek, garlic, rosemary and 1/4 tsp (1 mL) each salt and pepper 6 to 8 min. until mushrooms are golden and tender. Cool completely.
Step 2
Meanwhile, place turkey breast on cutting board. At the thinner side of the breast, cut in horizontally -- but not all the way through -- to open it up like a book. Lay the breast open between 2 sheets of plastic wrap; pound with meat mallet or rolling pin to 1/2-in. (1-cm) thickness.
Step 3
Spread mushroom filling evenly over turkey, leaving a 1-in. (2.5-cm) border. Arrange slices of Brie on top of filling. Tightly roll turkey into a log – with he grain running along its length -- tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Coat with remaining butter. Season with remaining salt and pepper.
Step 4
Place turkey roll in small roasting pan fitted with rack. Roast turkey 45 to 50 min. or until the internal temperature reaches 165°F (74°C). Remove turkey from pan. Tent with foil and let rest 15 min.
Step 5
Meanwhile, combine cherries, red wine, honey and shallot in medium saucepan set over medium-high heat; bring to a boil. Reduce heat and simmer 25 to 30 min. until thick and syrupy. Stir in mustard; cool. Slice turkey and serve with cherry sauce.


Dinner Nut Free Thanksgiving

Nutritional Facts Per Serving

Nutrition Description:
Per serving: (1/4 of the recipe)
11 g
Saturated Fat:
6 g
44 g
2 g
34 g
120 mg
38 g
600 mg