Turkey Breast with Fruit Stuffing

Preparation Time: 35 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Turkey breast with fruit stuffing … hmmm … sounds festive!

Thoroughly clean the turkey breast, wash it, and dry it with paper towels. Place it between two larger pieces of plastic wrap and pound it with a meat mallet to create a slightly larger and thinner cutlet. The thickness should be about 1 cm. Season the meat with salt and pepper to taste. Finely chop the pistachios, and cut the cranberries and apricots into smaller pieces. Thoroughly wash the orange and dry it completely. Grate the orange zest, then cut the orange in half and squeeze out the juice.
In a separate bowl, mix the orange juice and zest, cranberries, pistachios, and apricots. Place the turkey meat on a clean work surface and spread the stuffing in the center. Roll the meat into a roulade and secure both ends with toothpicks.
Preheat the oven to 180 degrees Celsius. Cut the butter into pieces and place them in a small saucepan. Add the orange juice and brown sugar. Place the saucepan on the stove and heat until boiling. Stir constantly until the sugar is completely dissolved. Remove the saucepan from the heat and set the glaze aside. Heat a larger pan on the stove and add oil. Quickly sear the roulade on both sides.
Place the turkey roulade in a baking dish and bake in the oven for about 30 minutes. Baste it several times with the glaze during baking.
Clean the arugula, wash it thoroughly, and dry it. Once the roulade is baked, let it rest for about 20 minutes to cool. Then slice it and serve the slices with arugula on plates, drizzling the remaining glaze over the top.