These delicious turkey breasts are stuffed with chopped apricots, rosemary, chopped vegetables and croutons and roasted to perfection.
Courtesy of Alison Kent.
ingredients
directions
In saucepan, melt half of the butter over medium-high heat; fry onion and celery, stirring often, until softened, about 3 minutes. Stir in apricots, wine, rosemary and half each of the salt and pepper; boil until liquid is reduced by half, about 1 minute. Remove from heat; stir in croutons; set aside.
Lay turkey on a work surface; with a sharp knife held horizontally along long thick side of breast, cut almost in half (to within 1-inch/2.5 cm of opposite side); open up like a book, skin side down. Cover with plastic wrap; pound to 1-inch (2.5 cm) thickness. (If using two breasts, lay side-by-side and overlapping slightly.)
Spread stuffing over the turkey, leaving 1-inch (2.5 cm) border all around. Starting at the long skinless side, roll up. Tie securely with kitchen string at 3-inch (7.5 cm) intervals. Rub remaining butter all over turkey; sprinkle with remaining salt and pepper. Place on a rack in a metal roasting pan; pour in 2 cups (500 mL) water.
Roast in 375°F (190°C) oven, adding more water to pan as necessary to keep from evaporating completely, until meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 10 minutes. Transfer turkey to cutting board; let stand for 10 minutes.
Meanwhile, make gravy. Strain any accumulated pan juices into glass measuring cup; add enough broth to make 1 ½ cups (375 mL). In small saucepan, melt butter over medium-high heat. Add flour, whisking constantly, for 30 seconds. Pour in broth; bring to boil, reduce heat and simmer until thickened, about 3 minutes. Season to taste with salt and pepper, if desired.
Remove string from turkey; slice into rounds. Serve with gravy.