- 2kg turkey breast, skin on
- 50g of butter
- 1 tbsp ras el hanout
- 8 figs, halved
- 2-3 tbsp honey
- Sea salt and ground black pepper
- 50g dried apricots, finely sliced
- 50g sultanas
- 25g butter
- 1 onion, finely chopped
- 1 tbsp ras el hanout
- 200g breadcrumbs
- Seeds of ½ pomegranate
- 4 garlic cloves, finely chopped
- Zest of 1 orange
- A large handful chopped fresh coriander
- 250ml dry white wine
- 250ml of chicken stock
- 1 tbsp honey
- 1 tbsp of plain flour
-Mixing bowl x 2
-Large oval heavy based pot with a lid
To make the stuffing, place the apricots and sultanas in a bowl and cover with boiling water to soak for 15 minutes. Heat a frying pan over a medium heat and melt the butter. Add in the onions and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onions. Season with sea salt and ground black pepper and mix until completely combined. Set aside.
Preheat the oven to 200˚C/400˚F/Gas mark 6. Butterfly the turkey breast or ask your butcher to do it for you. Lay it flat on a chopping board and pile on the stuffing down the center. Carefully, tightly roll it up and then using kitchen string tie it in 2-inch intervals. Place the stuffed and tied breast in a large oval heavy based pot with a lid. Rub all over with soft butter and season with ras el hanout, sea salt and ground black pepper.
Cover with a lid and roast the turkey breast in the middle shelf of the oven for 1 hour and 20 minutes (or 40 minutes per kg). Check that it’s cooked by inserting a metal skewer to the center to see that the skewer is very hot and the juices run clear when removed. Baste regularly throughout the cooking time.
15 minutes before the end of the cooking time, remove the lid and add the figs around the turkey breast and drizzle all over the turkey and the figs with honey.
Remove from the oven, transfer the breast and figs to a chopping board and allow to rest under tin foil while you prepare the gravy. Place the pot over a medium heat and whisk in the white wine to deglaze the bottom. Add in the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with 1 tablespoon of plain flour. Season with a little honey and some extra ras el hanout to taste.
When you have a smooth mixture whisk this back into the gravy and bubble away until it reduces the desired thickness. Season with sea salt and ground black pepper. Carefully remove the string from the cooked turkey and then carve in generous slices. Serve with the warm gravy, sprinkle of pomegranate, coriander and the Christmas sides of your choice.
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