You can put this together in 10 to 15 minutes prep time.
Cooking time is only 1 – 1 1/2 hours and then rest.
1 Turkey Breast (1.2kg)
1/2 cup sliced almonds
salt and pepper
1 cup white wine
1/2 – 1 cup apricot chutney, date or tamarillo. (I used a lovely homemade spicy apricot)
4 – 8 spinach leaves from the garden (just pull the centre stalk off)
4 – 6 slices dry cured bacon (rind removed)
Take skin off the turkey breast and set aside.
Remove fillets – small pieces loose meat from the breast.
Place breast between 2 clean tea towels and thump with your rolling pin to flatten.
Lay the beaten breast on your board and smother with your chutney of choice.
Sprinkle almonds, lay spinach leaves on, with a wee bit of salt and peppter on top.
Roll up and then smoth more chutney on the inside of the turkey skin and roll breast in skin.
Lay bacon slices over rolled breast. Tie up with sting and place in roasting dish.
Pour in white wine and roast for 1 – 1.5 hours @ 170 degrees.
Rest for 15 minutes.
Slice and serve.
Pour over pan juices.