Filled turkey Accompanied by papries to the balsamic vinegar

If you did the Batch Cooking: Remove the turkey from the container. Heat a frying pan with a splash of olive oil and brown the breast for 5 minutes over high heat and turning the piece so that it is sealed, pass the preheated at 170º and bake for 40 minutes watering with the honey, mustard and orange so that it does not dry. You can add a little water if you need. Cut on medallions

For potatoes: Cut in cubes about 3x3 cm approx. Mix the rest of the olive oil with garlic and the rest of fresh rosemary. In a bag, put the potatoes to marinate in the spicy oil. Let them rest one hour. Put the potatoes at a furnace font, add salt and cook them until they are soft (about 20 minutes. Go stirring from time to time. When you are almost ready, add the balsamic, bake 5 more minutes and serve. Add 1 cup of hot boiled water (for every 4 guests), so that potatoes are not dried, carrying 5 more minite, covered with Aluso Foil. Revolver impregnate the juice to the potatoes. Cut the turkey breast slices and serve hot together with the roast jackets and juices.

If you did not do the Batch Cooking, follow these steps:

Prepare your ingredients: Peel and discourage apples and picar them in cubes; Chop the nuts; Wash, dry and chop the rosemary and parsley.

Wash, peel and cut apples into small cubes. In a bowl add apples, bread grated, naoses chopped, rum and dehydrated (chopped) plums. Form a homogenous mix and reserve.

Prepare a dressing to bathe the turkey: Squeeze the oranges, add honey, mustard, a little salt, mix well. Reserve.

Open the breasts by making a cross section without getting to separate the halves (in general it is already cut, the important thing is to finish opening it well), fill with the apple mixture. Close and tie with bridal thread.

Heat a frying pan with a small splash of olive oil and brown the breast for 5 minutes at a strong heat and turning the piece so that it is sealed, move to the baked tin and napping the turkey with the dressing. Bring preheated at 170º and bake for 30 minutes. As long as it is absorbed, the liquid can be added, adding a little water or vegetable broth.

For potatoes: Cut in cubes about 3x3 cm approx. Mix the rest of the olive oil with garlic and the rest of fresh rosemary. In a bag, put the potatoes to marinate in the spicy oil. Let them rest one hour.

Put the potatoes at a furnace font, add salt and cook them until they are soft (about 20 minutes. Go stirring from time to time.

When you are almost ready, add the balsamic, bake 5 more minutes and serve. Add 1 cup of hot boiled water (for every 4 guests), so that potatoes are not dried, carrying 5 more minite, covered with Aluso Foil. Revolver impregnate the juice to the potatoes.

Cut the turkey breast slices and serve hot together with the roast jackets and juices.