It is a fabulous dish for special dinners.
Petto di Taccino con Albicocche (Italian)
Serves 8
Preheat the oven to 375F (190C)
over a cup (200 g) of organic dried apricots
1/2 cup (120 ml) bourbon
7-pound (3.185 g) whole bone-in organic turkey breast
2 Tbs. (30 ml) (dairy-free) organic butter, softened
3 Tbs. (45 ml) olive oil
3 each organic: celery stalks and carrots, cut into small chunks
1 organic onion, cut into smaller chunks
4 springs fresh rosemary
4 cups (960 ml) organic chicken stock or broth
A. Turkey:
1. In a bowl, combine the apricots and bourbon.
2. Cook for 10 minutes.
3. Remove the apricots, reserving the bourbon.
4. Finely chop half of the apricots.
5. Rub the softened butter over and under the skin of the turkey breast.
6. In a roasting pan, heat the olive oil over medium heat.
7. Add the carrots, celery, and onions. Cook and stir until they begin to brown, about 6 minutes.
8. Add the chopped apricots.
9. Pour in the reserved bourbon and add the rosemary.
10. Add the stock, bring to a simmer, cook about 5 minutes.
11. Fit a rack in the roasting pan, over the vegetables, and set the turkey on it, skin side up.
12. Thrown the whole apricots into the sauce around the turkey.
13. Cover with foil and roast 45 minutes.
14. Uncover and roast, basting occasionally, until the thickest part of the breast reads 165F (74C).
15. Let turkey rest on a cutting board.
B. Sauce:
1. Take out the whole apricots and set aside.
2. Pour the rest of the sauce into a medium saucepan and mash with a potato masher.
3. Let it set for a minute.
4. Skim any fat from the top.
5. Bring to a simmer and stir in the whole apricots.
C. Serving:
1. Slice or whole the turkey arranged on a platter.
2. Spoon half of the sauce over the turkey.
3. Serve the extra sauce on the side.
-modified Lidia's Celebrate Like an Italian
