Rolled roast turkey breast with quinoa stuffing

Method

1. To make the stuffing, combine the quinoa with ½ teaspoon of the salt and 340 ml water in a small saucepan. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 12 minutes. Drain and spread on a baking tray to cool.
2. Heat the oil in a frying pan over medium heat and sauté the onion and celery for 5 minutes, until soft and slightly coloured. Add the apple and sauté for another 3–5 minutes.
3. Soak the apricots in 250 ml hot water for about 10 minutes, until plump. Squeeze the apricots to get rid of excess liquid, then slice thinly.
4. In a large bowl, combine the quinoa, sliced apricots, sautéed onion and apple mixture with the remaining salt and other stuffing ingredients and mix well.
5. Preheat the oven to 190°C.
6. Place the turkey, skin-side down, on a chopping board with the pointed end facing you. Open the breast out.
7. Place all the stuffing left of the centre on the breast, packing it in tightly. Fold the left side of the breast over the stuffing and begin to roll, tucking in any loose parts, until you have a neat log. Tie the breast at 4 cm intervals with kitchen twine to secure the roll.
8. Put the onions, celery and carrots in a roasting tray large enough to hold the turkey with 3 cm (1¼ in) of space around it. Pour in the stock and put the turkey on top of the vegetables. Rub the breast with the oil and season generously with salt and pepper.
9. Roast, basting with the juices every 15 minutes, for 1½ hours, or until the juices run clear when the thickest part of the breast is pierced with a skewer.
10. Remove from the oven and rest the turkey for 15 minutes, then carefully remove the kitchen twine. Slice thickly and dress the slices with the jus.