Turkey breast stuffed with cranberry, apricots, and pistachios

Ingredients

• 1 2/3 kg Turkey breasts
• 75 g Cranberries, dried, chopped
• 75 g Pistachios, raw, unsalted
• 530 ml White wine
• 45 ml Brandy
• 45 ml Water
• 6 pcs Dried apricots, chopped
• 1 1/2 pcs Shallots, minced
• 3 tbsp Butter, unsalted
• 1 1/2 tbsp Parsley, fresh, leaves
• 1 1/2 tbsp Olive oil
• 1 1/2 tsp Fennel seeds, ground
• 1 1/2 tsp Fresh ground salt
• 3/8 tsp Black pepper, ground

Method

1. Preheat the oven to 200°C and line baking sheet with parchment paper.
2. Spread the pistachios and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes.
3. Set aside to cool to room temperature. Warm the brandy and water in a small saucepan, add the cranberries and apricots, and set aside for 10 minutes; drain well.
4. In a food processor, pulse the pistachios and fennel until finely ground; add the butter, salt and pepper, parsley, and shallot; pulse a few times. Stir in chopped apricots and cranberries.
5. Place the turkey breast halves on a cutting board.
6. Divide and spread the fruit mixture evenly over them, leaving about a 2-cm border. Starting with the long end of each breast, roll like a jelly roll, then tie firmly with butcher's twine.
7. Season generously with salt and pepper.
8. Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, on all sides, for about 8 minutes.
9. Set the roulades on a rack in a roasting pan then pour 2 cups of the wine over them.
10. Roast, uncovered, for 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest.
11. Slice after 30 minutes and serve.