Turkey fillets

[Nicos]

Yep- I've bought two huge turkey fillets for Xmas dinner.
( my oven has packed in and only got a borrowed combi sized one to use!.thanks mum!)

Anyway- no bone/fat or skin to give it flavour

so...what would you suggest to keep it juicy and moist and to bring out any flavour????
( had thought of stuffing them bit like a kiev with apricots/butter/?????but without the breadcrumbs and wrapping them in streaky bacon....

ideas please????

[shirlthegirl43]

Deffo wrap with streaky bacon. You could also put a bit of butter under the skins (if they still have skins on) or bake them in foil but open for the last bit of cooking time to allow them to crips up - depends on your personal preferences really.

[Nicos]

No skin unfortunately...and we usually fight over crispy skin

[Nicos]

Could do one stuffed with a prune based mush..and the other orangy to bring out Xmas flavours??? But I do like apricots too

[Rhona]

My mum does a gorgeous stuffing made of soft cheese/goat's cheese; apricots; pine nuts and garlic. We usually have it alongside the turkey or goose, but I think it would make a dreamy stuffing for breasts.

It's very garlicky and quite rich but very delicious...

[Nicos]

My mum does a gorgeous stuffing made of soft cheese/goat's cheese; apricots; pine nuts and garlic. We usually have it alongside the turkey or goose, but I think it would make a dreamy stuffing for breasts.

It's very garlicky and quite rich but very delicious...

ooooo...tell me more!!!!

[Rhona]

I think it's more or less those ingredients, maybe a shallot sweated down with the garlic, then seasoning. You could stuff the breast with that, then wrap in wafer-thin fatty prosciutto or something?