Boneless rolled turkey breast with spinach, pecans, apricots, and cranberries
It’s easy to butterfly the breast once you remove the webbing that is usually wrapped around it. After filling, rolling, and roasting, you get beautiful pinwheel slices.
1/4 cup dried apricots
1/4 cup dried cranberries
1 tablespoon canola oil
2 cloves garlic, sliced
10 ounces baby spinach
Salt and pepper, to taste
4 tablespoons ( 1/2 stick) butter, at room temperature
1/2 cup pecans
1 boneless turkey breast (about 3 1/2 pounds)
1/4 cup bourbon
1 cup turkey or chicken stock, heated to boiling
2 tablespoons flour
3 tablespoons water 1. Set the oven at 350 degrees. Have on hand a roasting pan, roasting rack, and butcher’s twine. 2. In a small bowl, combine the apricots and cranberries and enough hot water to cover them. Set aside for 15 minutes. Drain and chop. Transfer to a bowl.
3. In a large skillet over medium-high heat, heat the canola oil. Add garlic and spinach. Cook, stirring, for 3 minutes. Set the spinach on a plate, put another plate on top and, working over a bowl, squeeze the plates together to remove excess water from the spinach. Chop the spinach and sprinkle with salt and pepper.
4. In a small skillet over medium-high heat, melt 2 tablespoons butter. Add pecans. Toss to coat. Transfer to the oven and cook for 5 minutes. Cool slightly and chop. Add to the fruits.
5. Turn the oven up to 425.
6. Remove the webbing around the breast. Peel off the skin with your fingers, using a small, sharp knife to help it along. Slice the breast horizontally, not all the way through, then fold it open like a book. Place between 2 large sheets of plastic wrap. With the bottom of a heavy skillet, pound the meat into a rectangle about a half-inch thick. Sprinkle both sides with salt and pepper. Spread spinach mixture onto the turkey, leaving a 1-inch border all the way around. Sprinkle the pecan and dried fruit mixture on top.
7. Roll the long side of the turkey toward you, ending with the seams facing down. Tuck the ends underneath. Tie securely with butcher’s twine. Place the roulade on a rack set in the roasting pan. Brush with the remaining 2 tablespoons butter.
8. Roast for 45 minutes, or until a thermometer inserted into the center reads 160 degrees. Transfer to a platter and keep warm. Remove the rack from the pan.
9. Pour the bourbon and stock into the pan. Scrape the bottom. Tip the mixture into a small saucepan. Bring the liquid to a boil over high heat. In a small bowl, whisk together flour and water. When the liquid is boiling, quickly whisk in the flour mixture. Cook for 1 to 2 minutes or until the mixture thickens slightly. Strain into a bowl.
10. Slice the breast and serve with the cooking juices and mashed sweet potatoes.
Karoline Boehm Goodnick