Soak dried mushrooms in 1 cup of water. When they are soft, slice and save the water for later use.
If the turkey breast is bone in, place it on a cutting board (skin side down) and pierce the silver skin through the ribs with a knife. Otherwise continue to step 3.
Pat the turkey breast with paper towels and season with salt and pepper.
Select SEAR/SAUTE and set the time to 15 minutes. Press START.
When the dutch oven is hot, place turkey breast in, skin side down. Let it sear until the skin is golden brown and comes of easily from the bottom, around 7 minutes.
Turn the turkey and sear the other side until golden brown.
Take the breast out and set aside.
Add olive oil to the dutch oven.
Add shallots and mushroom. Sauté briefly until onions are soft.
Press CANCEL. Select BRAISE MODE. Press Temp/Time button to set time to 1:15. Press START.
Add chicken stock, the water remaining from the soaked mushrooms, and thyme sprigs. Bring to simmer.
Return breast, skin side up, to the dutch oven, adding any accumulated juices. Close the lid.
Once the cooking cycle is complete, open the lid. Transfer turkey to carving board.
Discard thyme sprigs. Add lemon juice into the pot and stir.
Slice turkey breast and top with the mushroom and its already thickened juice. For a smoother gravy, blend vegetables and the juice in a blender until smooth. Season the gravy with salt and pepper if needed.
For serving, return gravy to the dutch oven Close the lid. Select KEEP WARM. Press START.
We recommend serving this dish with your favorite root vegetables.