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Preparation Time: 40 minutes

Servings: 4


Turkey breast: 2 halved

Olive oil: 1 tbsp

Garlic powder: ½ tbsp

Sweet paprika: ¼ tbsp


Black pepper

Chicken stock: 1 cup

Melted butter: 3 tbsp

Chopped shallot: 1

Red wine: ½ cup

Chopped figs: 4 tbsp

White flour: 1 tbsp


Heat a greased pan over medium heat. Add shallots and cook for 2 minutes. Add garlic powder, paprika, stock, salt, pepper, wine, and the figs then stir and cook for 8 minutes

Add flour and stir. Cook for 2 minutes. Turn off the heat. This is the seasoning sauce

Use salt and pepper to season the turkey. Drizzle oil over it, cook for 8 minutes each side in the air fryer at 380˚F

Top it with the sauce and serve hot.

Nutrition Values:
Calories 246, fat 12, fiber 4, carbs 22, protein 16

Start by re-hydrating the figs. In a huge blending bowl join the figs, nectar, lemon juice; spread with the warm water. Spread with saran wrap and put in a safe spot for 20 to 25 minutes until the figs are delicate and delicate. Pour off the fluid and save for the coating.

In the mean time, heat some extra-virgin olive oil over medium warmth and delicately saute the onions with rosemary. Include the sweet Italian hotdog and keep on sauting until sautéed, 10 to 12 minutes. At the point when done, scratch everything into the bowl with the figs, Include the cornbread pieces and season well with salt and pepper. Give it a decent hurl until it's very much consolidated. In a different bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Mean 1/2 cup increasingly stock if the stuffing is dry. ) Mix the stuffing together and put it in a safe spot while you take a shot at the turkey.

Preheat stove to 350 degrees F. Flush the fledgling altogether all around with cold water, and pat dry with paper towels. Utilizing your fingers, delicately lift the skin from the turkey bosom and utilizing 1 stick of margarine, rub it onto the bosom meat. Sprinkle the hole and skin generously with salt and pepper. Stuff the winged animal with the cornbread stuffing and bracket it (or simply fold the legs more than each other and tie with a bit of kitchen twine). Put the turkey on a rack in a huge simmering container, and spot in the stove.

In a little pot set the fig fluid over medium warmth and bring to a stew to diminish, 10 to 12 minutes. Include the balsamic vinegar; stew, cook until syrupy. Cut up the rest of the stick of spread and whisk it into the balsamic blend. Utilize the coating to season the turkey.

Broil the turkey for 2 hours. Around 20 minutes before the turkey in done, season the turkey with the fig coat, covering it well. Keep cooking until a moment read thermometer embedded into the substantial piece of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a blade, around 3 hours all out (15 minutes for every pound). In the event that the legs or bosom darker too rapidly during broiling, spread them with foil. Move turkey to a cutting board, approximately secured with foil to rest for as long as 30 minutes before cutting.


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