Stuffed Turkey Breast From the Steamer

For the stuffed turkey breast, peel and chop the onion and dice the apricots. Mix both with butter, 50 ml sherry, salt and cayenne pepper in an unperforated cooking container and cook (at 100 °C for 4 minutes or at 120 °C for 2 minutes).

In the meantime, wash the turkey breast, pat dry, and remove any tendons if necessary. Cut open in such a way that as large a slice of meat as possible is formed. Using a meat tenderizer, pound flatter between plastic wrap, season with salt and pepper.

Allow apricot mixture to cool slightly. Peel carrots and cut into thick slices, clean spring onions and cut into pieces. Put both in an unperforated cooking container, salt and pepper.

Mix apricot mixture with cream cheese and season with salt, cayenne pepper and honey. Spread on roast and top with bacon slices. Roll up roast, tie with kitchen twine and sear all around in hot oil. Place on top of the vegetables. Deglaze the roast with 100 ml sherry and stock, pour over the vegetables and cook (at 100 °C for 80-90 minutes or at 120 °C for 55-60 minutes).

Pour the roast stock into a small saucepan, add the cream and bring to the boil. Simmer for 5 minutes, season with salt, pepper and remaining sherry and thicken slightly to taste.

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