Not the traditional roast bird for the big day but the perfect recipe for those of you who would prefer to break from tradition. Subtly spiced with a ras el hanout butter and stuffed with a bejeweled stuffing, this turkey breast is rolled for easy serving. The only tricky part with a rolled turkey breast is the butterflying process, but most butchers will do this for you if you ask.
For the turkey:
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
For the stuffing:
50g dried apricots, finely sliced
50g sultanas
25g butter
1 onion, finely chopped
1 tbsp ras el hanout
200g breadcrumbs
Seeds of 1/2 pomegranate
4 garlic cloves, finely chopped
Zest of 1 orange
A large handful chopped fresh coriander
For the gravy:
250ml dry white wine
250ml of chicken stock
1 tbsp honey
1 tbsp of plain flour
Mixing bowl x 2
Frying pan
Chopping board
Kitchen string
Large oval heavy based pot with a lid