Oven-Roasted Turkey Breast With Leeks and Dried Fruit

Serves 6 To 8

4 Whole Leeks roots Trimed

2 Tbsp unsalted butter

2 Tbsp EVOO
Leaves from 2 freash thyme sprigs

Kosher salt and Fresh cracked black pepper

1 whole 5 to 6 pound Turkey on the bone

1/4 cup raisins

1/4 golden raisins
1/2 cup dried apricots, halved




Trim off most of the dark green parts of the leeks, leaving the white and just an inch or two of the light green parts. Cut the leeks almost in half lenghthwise, leaving the halves attached at the root end. Rinse under cool running water, separating the leaves gently to rinse out the sand that hides in there. Pat the leeks dry. heat 1 Tbsp each of butter and olive oil in a roasting pan over medium heat. Add leeks, sprinkle with thyme, salt, and pepper and cook about 10 minutes, turning every now and then, until the leeks are softened but not colored. Pull the leeks out of the pan and let them cool.

Meanwhile use a sharp, thin knife to cut down the lengh of the turkey breastbone. Then,holding the knife as flat as possible against tthe bone follow the shape of the carcass to cut one breast off the bone. Do the same for the second breast. Wrap one of the breast and refiigerate or freeze for another use. Butterfly the the remaining breast. Put it on a cutting board so that it lies vertically skin side down. get yourself a large knife. Cutting parallel to the cutting board, cut the breast almost in half, just stopping short of the outside edge. Open out the two halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is this enough to roll.

Preheat oven to 400 degrees F

Sprinle the cut surface of the turkey with salt and pepper and lay the leeks vertically, side by side, on the left side. Scatter the dried fruit over the leeks. Now, starting with the left side, roll the turkey over the filling and into a cylinder. Tie in 4 places with kitchen twine season with salt and pepper.

Heat the remaining tablespoon of butter and olive oil in the same roasting pan over med-high heat. put the in the roasting pan and sear on all sides.Transfer the pan to the oven and roast for about 20 minutes untill your thermometer reads 160 degrees F remove from oven and allow it to rest for 5 to 10 minutes, cut crosswise into slices and serve