you beat the crap out of it, cover it in butter, stuff it with fruit, and roast it. it’s almost too simple! just because this is my first time with turkey, doesn’t mean i lack inspiration. i have been eating lots of fresh and dried fruits lately, and wanted to incorporate their sweetness into my new love for poultry. i guess i’ve been sticking with poultry a lot lately because it is so versatile.
not only turkey is an almost perfect source of protein (32 g per 4oz. serving), but also contains B vitamins niacin and B6. these are essential for converting fat, carbohydrates, and protein into usable energy. niacin is also an important nutritional element for it’s help in regulating blood sugar. does turkey contain a significant amount of fat? compared to red meat, no. compared to my past vegetarian diet, though? yes. but i don’t care about that. i think fat is good for you, in moderation. plus, fat tastes good.
i obviously knew a lot about the health benefits of turkey, but i only knew one thing about cooking it: it gets dry and stringy if you overcook it. aside from that, it was all guesswork. the picture speaks for itself. this was the best turkey i’ve ever had. ever. sorry mom, sorry dad. sorry grandparents and anyone else who has fed me the bird. i’m tooting my own horn here. this was awesome. i also have to add that this was relatively fast and easy to do. it took less than an hour to come up with the idea, prepare, and execute. it took way less preparation and thought than a vegetarian meal would, maybe because i didn’t have to jump through hoops to get all of the nutrients in.
i think that it would be perfect for a smaller holiday gathering, if one does not want to serve a whole bird. the apricots lend a soft sweetness to the meat, and the rosemary was the perfect savory addition. next time i make it, i may add goat cheese and spinach. also, i wish i had used apricot jam with this somehow. maybe to glaze, or just for moisture in the filling. i’m glad i went with raw cherries on top. i almost made a glaze out of the cherries, but raw, they were a great tart contrast. there is a lot of room for creativity here, so feel free to experiment. i can’t wait to play around with this one for the holidays.. i’m thinking figs, pecans, and dried cranberries for thanksgiving!
apricot roasted turkey
1 turkey tenderloin (about 8 oz)
1/2 cup dried apricots, chopped
1 sprig fresh rosemary
salt & pepper
1/2 cup pitted cherries, chopped
preheat oven to 350. set turkey on clean cutting board. with a mallet or rolling pin, tenderize the turkey without breaking the meat apart. you want it about 1/2 inch thick. cover it in butter.
mix chopped apricots with chopped rosemary. this is where i wish i had a little apricot jam, but i used a drizzle of olive oil to get my mixture wet.
place buttered meat into greased baking dish, and sprinkle with salt & pepper. rub seasoning into turkey, then smear on a little more butter. set apricot mixture in the center of the meat and fold it in half. i used toothpicks to keep mine closed.
bake for 35 minutes or so. let it sit outside the oven for a few minutes before serving. top with cherries.
i served mine with a spring salad with goat cheese and sunflower seeds. it was the perfect meal. perfect.