This can be prepared in either of the two following ways:
- Cut the young turkey into pieces and cook as for a Saute adding 600 g (1 lb 5 oz) mushrooms, cut in quarters and sauteed in butter. See Saute de Veau aux Champignons.
Braise the young turkey whole in the usual manner and serve it accompanied with Sauce aux Champignons made with the braising liquid.
The first preparation is suitable as a luncheon dish whilst the second being a large joint (Releve) is more suitable for dinner.