1 whole large turkey breast, approx 1.25 kg
3 rashers lean smoked bacon or ham, diced
1 small yellow onion, finely diced
2 tbsp (30 ml) butter
2 tsp (10 ml) olive oil
1 cup (90 gm) breadcrumbs
1/2 cup (125 gm) dried cranberries
1 tbsp (15ml) honey
8-10 dried apricots, diced
1 tbsp (15ml) frozen orange juice concentrate
1/4 cup (50 gm) slivered roasted almonds
salt and pepper
Using sharp knife, remove the bones from the turkey breast, leaving the outer skin intact. The bones can be used to make stock that will make excellent gravy.
Lay out the turkey breast, skin downwards and butterfly to increase the surface area, using a knife.
Cover with plastic wrap and pound with a mallet or rolling pin to flatten.
The stuffing is made by frying the bacon and onion in butter and olive oil. Add the breadcrumbs and continue to brown and then add the other ingredients. Season with salt and pepper to taste. Remove from heat.
Spread the filling over the flattened turkey breast and roll, ensuring that the outer skin becomes the outer layer.
Truss with butcher's twine, tying every couple of inches (5 cm) across the breast and with at least three length-ways runs of twine to make final shape. Push any stray stuffing back into the trussed turkey breast.
Coat with olive oil. Sear outer surface of turkey in a skillet over medium-high heat until lightly browned and then remove to a 350°F or 180°C oven.
Bake, basting often until inner temperature reaches 185°F or 92°C.