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Polly's Spiced Rolled Turkey Breast with Apricots and Prunes

Polly's Spiced Rolled Turkey Breast with Apricots and Prunes

Serves 4


1.2kg Rolled Turkey Breast
2tbsp Olive Oil
2 cloves of Garlic, crushed
1 heaped tsp Paprika
1 heaped tsp Ground Cinnamon
80g Dried Apricots
50g Dried Prunes
2 Sweet Potatoes, cut in half and each half into quarters
2 Carrots, sliced lengthways and quartered
1 Leek, sliced
1 Chicken Stock Cube, dissolved in 500ml boiling water
2tsp Lime Juice
1tsp Dried Rosemary



  1. Pre-heat the oven to 180C/160C fan. Put your dried apricots and prunes into a jug and cover with boiling water, adding an earl grey teabag for extra flavour. Set aside.
  2. Drizzle the rolled turkey breast with the olive oil before rubbing in the crushed garlic and spices. Place the vegetables into a baking dish and add the turkey on top. Drain the dried fruit and add to the dish. Pour in the stock and add the water from the dried fruit if you would like more sauce. Squeeze in the lime juice.
  3. Cover the dish with foil and place in the oven for 11/2 – 2 hours. Baste every 20 – 30 minutes.
  4. Once cooked, turn off the oven and remove the dish. Place the turkey on a plate. Spoon the vegetables and juices into a jug or large bowl and leave until any excess oil has floated to the top. Use a piece of kitchen roll to soak up this excess oil.
  5. Strain the juices into a saucepan to reduce to your desired thickness. Taste, season and add honey or maple syrup if you prefer a sweeter flavour. Return the turkey and vegetables to the baking dish and return to the oven to keep warm until serving.


Polly’s top tips: Vary this bake by adding chorizos and chickpeas or give it a Moroccan Twist by adding Ras El-Hanout to the spice mix. You could also add extra potatoes (sweet or white) or serve with a fruity spiced cous cous.

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  • Arabella Peniston