To make the crust, blend the breadcrumbs, porcini powder and grated gruyere.

Add the butter and blend again until it looks like a ball of pasta dough.

Chill the crust mixture in the fridge and mould on top of the turkey to the thickness that you like.

Preheat the oven 180 C

Roast the turkey for 10- 12 minutes and remember to retain the juice.

To make the sauce, boil the madeira until it is reduced to almost syrup. Add the chicken stock and the clarified butter and cook for a minutes. Remove the pan from the heat and stir in the roasting juice before pouring over the turkey.

Cook the wild mushroom in the butter untill well cooked and mix it with the sauce

Enjoy