Spiced Cherry Jam
- For the turkey roll, melt butter in a large frying pan over high heat. Add the onion, bacon and thyme and cook, stirring for 5 minutes, or until onion is caramelised. Deglaze with vinegar, then remove from the heat. Transfer to a large bowl and cool slightly.
- Gently remove the skin from the turkey breasts in one piece and reserve. Remove the tenderloin and set aside. Butterfly the turkey by slicing in half horizontally without cutting al the way through. Place between two sheets of plastic wrap and flatten with a meat mallet to an even 5mm-1cm thickness. Trim the edges, reserving the trimmings, to make a uniform rectangle.
- Place the trimmings in a food processor and process until finely chopped. Add to the onion mixture with crushed grissini, egg, cranberries, almonds and parsley. Season with salt and pepper and mix with your hands until well combined.
- Press the filling over turkey breast in an even layer. Starting from one long side, roll up the turkey to form a tight roll.
- Tear off a double layer of foil, then cover with a piece of baking paper. Place the reserved skin in the centre and smooth it out to as large a piece as possible. Lay the rolled breast in the centre of the skin and using the foil, roll up to enclose, twisting the ends to tighten. Wrap again in the foil as tightly as you can.
- Fill a stockpot, large enough to fit the turkey roll, with water. Bring to the boil, then reduce the heat to a steady simmer. Lower the roll into the water and weigh down with an upturned plate. Simmer for 30 to 35 minutes until just cooked through and firm to the touch (to test, insert a skewer into the centre for 10 seconds. Remove and place on your lip – the tip of the skewer should be warm). Remove the roll from the water and allow to drain, then peel off the foil and paper.
- Preheat a barbecue hot plate to high. Melt extra butter until foaming, then add the turkey roll, turning regularly, until evenly coloured and caramelised. Transfer to a board and thickly slice to serve.
- To make cherry jam, peel the apples and remove the cores with a corer and reserve. Place apple cores and lemon half in a piece of muslin and tie with string to enclose. Grate the apple flesh. Combine grated apple and muslin with remaining ingredients in a large deep frying pan over medium heat. Cook, stirring occasionally, until sugar is dissolved. Bring to boil, then reduce heat to medium-high and cook, stirring occasionally, for about 25 minutes, or until reaches setting point. To test for setting point, place a spoonful of mixture on a chilled plate and run your finger through it. If the mixture runs back together, cook it for a little longer. If the mixture stays separated, it’s ready to be bottled.
- Remove the jam from the heat and pour into hot sterilised jars. Seal and store for up to six months. Once opened, store in the fridge.