-
1
1.
-
2
Preheat oven to 400F.
-
3
2.
-
4
Spread almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes.
-
5
Cool to room temperature.
-
6
Warm cognac and water in a small saucepan, add cranberries and apricots, and set aside until plump, about 10 minutes.
-
7
3.
-
8
Coarsely chop almonds and fennel in a food processor.
-
9
Add fruit with liquid, shallot, butter, 2 teaspoons salt and pepper, to taste and pulse until fruit and nuts are coarsely chopped.
-
10
Add parsley and pulse once or twice more.
-
11
4.
-
12
Place turkey breast halves on a cutting board.
-
13
Divide and spread fruit mixture evenly over them, leaving about a 1-inch border.
-
14
Starting with long end each breast, roll up and
-
15
tie with butchers twine.
-
16
Season generously with salt and pepper.
-
17
5.
-
18
Heat a large skillet over medium-high heat, add oil, and heat until shimmering.
-
19
Sear turkey roulades, turning occasionally, until golden brown, about 8 minutes.
-
20
Place roulades on a rack set in a roasting pan and pour 2 cups wine over meat.
-
21
Roast, uncovered, until an instant-read thermometer, inserted into meat center, registers 165F, about 1 hour and 10 minutes.
-
22
Transfer breasts to a carving board, tent loosely with foil, and let rest for 5 minutes.
-
23
Carve into 1-inch thick slices.
-
24
6.
-
25
Place roasting pan over medium heat on stovetop.
-
26
Add remaining 1 cup wine and stir using a wooden spoon to release browned bits on pan bottom.
-
27
Add chicken broth and cook until syrupy, about 5 minutes.
-
28
Season with salt and pepper.
-
29
Serve turkey with pan sauce.
