ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING

Steps:

• For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
• For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
• In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
• Preheat the oven to 375 degrees F. Grease a casserole dish.
• Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
• Place the remaining stuffing in the prepared casserole dish, and set aside.
• Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
• After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
• Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
• For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
• In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
• Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
• Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
• Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.