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Turkey Breast Stuffed With Dry Fruits

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Ingredients

1 half Turkey breast
5-6 slices Turkey or pork bacon If using pork bacon, preferably apple smoked
Marinate
2/3 cup Apricot brandy
1 cup Apricot nectar
Juice and rind of one orange
4 cloves Garlic
3 tablespoon Kosher Salt
Staffing
1/3 cup Dry apricots
1/3 cup Prunes, pitted
1/4 cup Hazelnuts, chopped Hazelnuts can be substituted with chopped walnuts or pecans
3-4 cloves Garlic
2 tablespoon Unsalted butter
to taste Salt
to taste Ground white pepper
to taste Ground nutmeg

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Turkey Breast Stuffed With Dry Fruits

Features:
    Cuisine:
      • Serves 6
      • Medium

      Directions

       Turkey Breast Stuffed With Dry Fruits

      Turkey Breast Stuffed With Dry Fruits
      TURKEY BREAST STUFFED WITH DRY FRUITS
      TURKEY BREAST STUFFED WITH DRY FRUITS

       

      TURKEY BREAST STUFFED WITH DRY FRUITS
      TURKEY BREAST STUFFED WITH DRY FRUITS
      TURKEY BREAST STUFFED WITH DRY FRUITS
      TURKEY BREAST STUFFED WITH DRY FRUITS

      I absolutely love to cook this dish, especially for Thanksgiving dinner when we  don’t expect any guests and it is only our family of five around the table. The turkey breast cooked by this method is so flavorful and aromatic, and the meat isn’t dry thanks to the marinade and bacon. The only disadvantage of this dish – no leftovers!

      turkey-breast-stuffed-with-dry-fruits10
      turkey-breast-stuffed-with-dry-fruits

       

      Steps

      1
      Done

      Butterflying a turkey breast will help us to create a uniform thickness of meat so that it will cook evenly.
      To butterfly a turkey or a chicken breast, place it on a chopping board and, with your hand flat on top of the breast, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles an open book. Cover with plastic cling wrap and pound with a meat hammer to create an even thickness.

      2
      Done

      Place turkey breast in a bowl. Pour brandy, apricot nectar and orange juice into a bowl. Add orange rind, crushed garlic cloves and coarse salt to the marinade. Pour marinade over the meat so it would be completely covered with the liquid. Cover a bowl with plastic wrap and refrigerate it for 2-6 hours, or (better) overnight.

      3
      Done

      Chop dry apricots and prunes roughly. Take turkey breast from marinade, pat it dry with paper towels and put it on the board. Sprinkle inside of breast with salt and pepper. Mix together dry fruits, nuts and garlic and put the mixture in the middle of the turkey breast along the longer side. Sprinkle stuffing with salt, white pepper, nutmeg and butter broken into small pieces.

      4
      Done

      Roll the turkey breast starting from a long side, cover it with bacon slices, tie with the kitchen twine and tuck the ends with the wooden skewers.

      5
      Done

      Place the turkey in the roasting pan and place it in the preheated to 400 F oven for about 20 minutes uncovered. Baste with the marinade often. Then cover it with the aluminum foil, decrease the oven temperature to 350F and roast for another 40 minutes.

      6
      Done

      Remove form oven and let rest for about 10 minutes covered. Serve sliced. Enjoy!

      Elaine

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      3 Comments Hide Comments

      Can brandy be replaced with tequila or cognac? And what do I do if I’d like to skip bacon? Does the cooking time change? Thanks a lot in advance!

      You can replace apricot brandy with any flavored Liquor, or omit it altogether. If you skip bacon,cooking time wouldn’t be affected, but the turkey meat could be dry. I would suggest run the roll with mayonnaise then before cooking. Or mix plain yogurt with some garlic and herbs and spices, such as nutmeg, ground mustard, turmeric, Zapatas, etc. and rub your turkey rolls before cooking. It will prevent meat from drying up.

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