- 1/2 cup whole almonds
- 2 teaspoons fennel seeds
- 1/3 cup Cognac or other brandy
- 1/4 cup water
- 2/3 cup dried cranberries
- 2/3 cup dried apricots (about 8 medium), coarsely chopped
- 2 medium shallots, minced
- 4 tablespoons unsalted butter, softened
- 2 teaspoons kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 2 tablespoons fresh parsley leaves
- 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds)
- 2 tablespoons vegetable oil
- 3 cups white wine
- 1/2 cup chicken broth
Preheat the oven to 400 degrees F.
Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes.
In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.
Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper.
Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce.
Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper.
Carve the turkey into 1-inch thick slices and serve with the pan sauce.
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