From Connor Ireland
Preheat oven to 450
One pack split turkey breast with the skin on.
½ pound dried apricots or dried cherries
½ pound chestnuts
½ cup breadcrumbs, about one slice of bread’s worth
Cross or prick the chestnuts to let steam escape and roast them for 25 minutes. Peel them while they’re warm. Pull the tender off the turkey breasts. It is a strip of loose meat on the opposite side of the skin. If you don’t have a tender on your breasts, cut three oz. from the inside surface of each breast.
Using a knife or food processor, mince the raw tenders, chestnuts and apricots together. Crumble the breadcrumbs in and fold in the egg with 1 tsp of salt.
Using a thin knife, stab a four-inch deep hole in the thickest side of the breast, being careful not to pierce all the way through. Thumb the filling into the hole you just made.
Clean your workspace, and wrap each breast tightly in plastic. Put each breast into a quality Ziploc bag and poach them for 25 minutes. Shock them in ice water and store them for use in the next day or two. When you are ready to eat, take the turkey out of the plastic and salt the outside. Sear the skin in hot oil. Put them in the oven for 30 minutes at 450.