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Preparation
Trim fat from turkey and discard.
Flatten with meat mallet to an even thickness.
Sprinkle with salt and pepper.
Combine apple juice, wine and curry powder.
Reserve 1/2 cup (125 mL) to use for making sauce.
In skillet, sauté onion and celery in butter 5 minutes or until softened.
Stir in 1/4 cup (60 mL) apple juice mixture, apple, breadcrumbs and poultry seasoning.
Spread down centre of turkey breast to within 2 inch (5 cm) of sides.
Roll up, jellyroll fashion, starting with short side.
Tie at 2 inch (5 cm) intervals with heavy string.
Place seam side down on rack in shallow roasting pan.
Brush with 2 Tbsp. (30 mL) apple juice mixture.
Roast, basting occasionally, in 325°F (160°C) oven 1 1/2 hr or until meat thermometer registers 185°F (85°C).
SAUCE:
In saucepan, combine reserved apple juice mixture, chicken broth, cornstarch and ginger; bring to boil.
Reduce heat and cook, stirring constantly, until thickened and smooth.
Line platter with spinach.
Place turkey on spinach; remove string.
Let stand 10 minutes before slicing.
Garnish with apple slices.
Serve sauce over turkey slices.