Turkey with leeks, mushrooms and potatoes

Today, the second of a series with turkey recipes: Turkey with leeks, mushrooms and potatoes. Serves: 4.

Preheat the oven to 200°C/400°F, Gasmark 6
Season the turkey breast portions with salt (if desired) and freshly ground black pepper.
Heat a roasting tin on the hob (moderate heat), add 2 tbsp oil and 15g/½oz butter and when the butter is foaming, add the turkey and cook until browned on both sides. Transfer the roasting tin to the oven and cook for 20 minutes, or until the turkey is done.
Meanwhile, cook the vegetables. Panfry the mushrooms over a high heat in 2 tbsp oil and 15g/½oz butter, some water and if desired a little salt and freshly ground black pepper for about 3 minutes - or until the water has evaporated and the leeks are tender. Keep all the vegetables warm.
Remove the turkey from the oven and rest for 5 minutes in a warm place.
For the sauce, tip off any excess fat from the turkey pan, add the shallots and cook on moderate heat for 2 minutes. Then stir in the wine, and scrape the pan to loosen the caramelised juices, and boil until almost all evaporated. Add the water and bring to the boil again. Add the rosemary and whisk in the remaining 15g/½oz butter.
of the plate or serving dish. Slice the turkey breasts, put the slices in the centre of a serving dish or plate and arrange the vegetables around the outside. Serve the sauce separately.

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