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LOCATION: Recipes >> Poultry >> Turkey Breast 04

Print this Recipe    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.

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