Ingredients
1 turkey breast half (about 3-1/2 lbs), boned and skinned
3 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
12 dried Calimyrna or Mission figs, finely chopped
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic, minced
pepper
rosemary sprigs
Method
- Rinse turkey and pat dry. Then slice lengthwise down middle, cutting meat almost but not quite through. Push cut open and press turkey to make it lie as flat as possible. Spread turkey with mustard and sprinkle with half the chopped rosemary. Set aside.
- In a bowl, mix figs with honey. Mound fig mixture evenly down center of turkey. Starting from a long side, lift turkey and roll over filling to enclose. Tie roll snugly with cotton string at 2- to 3-inch (5- to 8-cm) intervals. Rub roll with oil, then with garlic. Pat remaining chopped rosemary onto roll and sprinkle generously with pepper.
- Place roll on a rack in a 9-by 13-inch baking pan. Add 1/3 cup water to pan. Bake in a 375°F (190°C) oven until a meat thermometer inserted in thickest part of roll (insert thermometer in meat, not filling) registers 160°F to 165°F (71°C to 74°C), about 1-1/4 hours. Add water, 1/4 cup at a time, if pan appears dry.
- Remove roll from oven and let stand for 10 minutes. Snip and discard strings and cut roll crosswise into thick slices. Garnish with rosemary sprigs. Serve with pan juices, if desired.
Makes 6 to 8 servings.
Source: Low-Fat Italian Cookbook
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