Poultry: Turkey Breast 04 by Recipe Cottage

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	Turkey Breast 04

		Turkey Breast with Dried Fruits 10 portions 1.3 kg turkey breast boneless, oven-ready 45 g apricots dried 48 g prunes dried, pitted 100 g figs dried / apples 100 g walnut kernels or Pecan nuts 20 g seasoning salt for poultry 2 g sage 75 g clarified butter 1 dl dry white wine 3 dl poultry aspic Dice dried fruits. Chop the nuts. Mix fruits and nuts marinate with rum. 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 butter then roast in oven until the temperature in the center reaches 160 F (70 C). It is recommended to cook slowly the turkey breast but in no ways over cook it. Remove breast from the oven, place on griddle and chill. 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 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 puree and glazed chestnuts, pear halves poached in red wine.