The US Turkey Festival comes to Farmer’s Basket at Pluck at Pullman New Delhi Aerocity, to celebrate June, the #TurkeyLoversMonth between June 20 and July 6.
Apricot-Stuffed Turkey Roulade
- 70 mg whole almonds
- 30 mg fennel seeds
- 60 ml cognac or other brandy
- 60 ml water
- 65 gm dried cranberries
- 65 gm dried apricots, coarsely chopped
- 30 mg shallots, minced
- 60 mg unsalted butter, softened
- Salt to taste
- 2 mg freshly ground black pepper
- 20 gm fresh parsley leaves
- 2 kg boneless, skinless turkey breast halves, butterflied
- 10 ml vegetable oil
- 300 ml white wine
- 200 ml chicken stock
- 5 gm mint Leaves
- Preheat the oven to 200°C.
- Spread the almonds and fennel seeds on a baking sheet and bake for 10 minutes until they turn golden and aromatic. Let them cool at room temperature.
- Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes.
- In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid, the shallots, butter, salt and pepper to taste, and pulse until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.
- Place the turkey breast halves on a cutting board.
- Divide and spread the fruit mixture evenly over them, leaving about a 2.5 cm gap around the edges.
- Starting with the long end of each breast, roll it up like a jam roll and tie firmly with butcher’s twine.
- Season generously with salt and pepper.
- Heat a large frying pan over medium-high heat and add the oil.
- Sear the turkey roulades, turning occasionally for about eight minutes until they turn golden brown on all sides.
- Place the two roulades on a rack in a roasting pan and pour 250 ml of the wine over them.
- Roast, uncovered, for about an hour and 10 minutes, until an instant-read thermometer inserted into the centre of the meat registers 68°C.
- Transfer the breasts to a carving board, tent loosely with foil, and allow to rest while you make the sauce.
- Put the roasting pan over a medium heat on the hob.
- Add the remaining 150 ml 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 for about five minutes.
- Season the sauce with salt and pepper.