Turkey Roulade with Cranberry-Apricot Stuffing

  • 75g whole almonds
  • 2 tsp fennel seeds
  • 85ml Cognac or other brandy
  • 65ml water
  • 65g dried cranberries
  • 65g dried apricots (about 8 medium), coarsely chopped
  • 2 medium shallots, minced
  • 60g unsalted butter, softened
  • 2 tsp salt, plus additional for seasoning
  • Freshly ground black pepper
  • 2 tbsp fresh parsley leaves
  • 2 boneless, skinless turkey breast halves, butterflied (about 2.5–3kg)
  • 30ml vegetable oil
  • 750ml white wine
  • 125ml chicken stock
View metric measurements
1) Preheat the oven to 200°C / gas mark 6. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about ten minutes. Leave to cool to room temperature.

2) Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about ten minutes.

3) In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid, the shallots, butter, 10g salt and pepper, to taste, and pulse until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.

4) Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 2.5-cm border. Starting with the long end of each breast, roll up like a jam roll and tie firmly with butchers twine. Season generously with salt and pepper.

5) Heat a large frying-pan over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about eight minutes.

6) Place the two roulades on a rack in a roasting pan and pour 250ml of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the centre of the meat registers 68°C, about an hour and ten minutes. Transfer the breasts to a carving board, tent loosely with foil, and allow to rest while you make the sauce.

7) Put the roasting pan over a medium heat on the hob. Add the remaining 250ml of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken stock and cook until syrupy, about five minutes. Season with salt and pepper.

8) Carve the turkey into 2-cm thick slices and serve with the pan sauce.

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