TURKEY BREAST WITH DRIED FRUITS AND POULTRY GLAZE

FOR THE FILLING:
45 g apricots dried
48 g prunes dried, pitted
100 g figs dried / apples
100 g walnut kernels or pecan nuts
rum
FOR THE TURKEY:
1.3 kg turkey breast boneless, oven-ready
20 g seasoning salt for poultry
ground black pepper (to taste)
2 g sage
75 g clarified butter
FOR THE GLAZE:
1 dl dry white wine
3 dl poultry aspic

TO PREPARE THE FILLING:
Dice dried fruits. Chop the nuts. Mix fruits and nuts marinate with rum.

TO PREPARE THE TURKEY:
Make two holes lengthwise into the turkey breast. Start with a sharp, long knife, and enlarge the opening with a sharpening steel. Stuff turkey breast cavities with the fruit and nut mixture. Tie the breast with butcher twine to get an elongated, even piece. Season turkey breast with salt, pepper and sage.

Saute breast in clarified butter.

Roast in (325 degrees F) oven until the temperature in the center reaches 160 degrees F (70C). It is recommended to cook slowly the turkey breast but in no way overcook it.

Remove breast from the oven, place on platter and chill.

TO MAKE THE GLAZE/ASPIC:
Drain the cooking pan off fat. Add white wine, scrap bottom to dissolve drippings.

Add poultry aspic and bring to boil. Strain through an etamine and remove any remaining fat. Adjust seasoning. Cover up the chilled turkey breast with this sauce.


TO SERVE:
Slice and serve in platter or individual plate with appropriate garnishes.

Note: Suitable garnishes are: poached apple halves with red currant jelly, poached apple slices with chestnut purée and glazed chestnuts, pear halves poached in red wine.

Servings: 10
Adapted from source: Chef Luc Dernaucourt