Recipe for Farm Turkey with Morels

The day before, cut the turkey into 8 pieces. Set aside. Coarsely chop the carcass and sauté it in a little fat.

Add the onion cut into quarters, the carrots and celery in sections, the bay leaves and the herb bouquet.

Cover generously with water and let simmer for about 1 hour and 30 minutes. Strain the broth and set it aside to cool.

Place the morels in a bowl and cover them with 400 ml of water. The next day, sauté the pieces of turkey in 20 g of butter. Do this in batches.

In the same pot, sauté the chopped shallots. Return the pieces of turkey, then cover with 400 ml of broth and the mushroom juice. Do not take the bottom of the container as it may contain some dirt.

Add the thyme and season. Let it simmer on low heat for about 30 minutes.

In a saucepan, melt 30 g of butter. Add the flour while stirring. Gradually add the stock, mixing well. Let it thicken over low heat.

To finish, add the pieces of turkey, the cream, and the rehydrated morels to the sauce. Let simmer over low heat for about ten minutes. Serve with fresh tagliatelle.