Turkey with Fruit Stuffing

This turkey breast roast goes in a completely different direction from the usual bread stuffing. Deep slits cut into boneless breast halves get packed with a warm filling of dates, dried apricots, walnuts, and five warm spices: cinnamon, ginger, nutmeg, cloves, and black pepper.

The fruit stuffing simmers briefly before going into the turkey, which softens the dates and apricots just enough to make them spreadable while keeping their chewy texture. As the turkey roasts, the fruit caramelizes inside those slits and releases sweet juices that baste the meat from within.

Cut the slits a full inch deep but don’t go all the way through. You want pockets that hold the stuffing, not channels that let it fall out.

Chef Tips

• Cool the fruit mixture slightly before stuffing. Hot filling starts cooking the surface of the raw turkey unevenly.
• Pack the fruit firmly into each slit. Loose stuffing shrinks during roasting and leaves gaps.
• Roast at a steady, moderate temperature. The long, gentle cook keeps the breast meat moist while the fruit finishes caramelizing.
• Slice across the breast to reveal the fruit filling in cross-section for a stunning presentation.

Variations

• Add dried cranberries or figs to the fruit mixture for more variety.
• Swap walnuts for pecans or toasted almonds.
• Drizzle the sliced turkey with a reduction of the pan juices for a glossy, fruity sauce.