If you look close, its impossible to tell how i got the figs in there and when you slice the turkey the figs don't fall out. We took fresh turkey breasts and butterflied them. Sprinkled them with Transglutimase ( a fermented protein powder that works as a binder, also know as "Meat Glue.") Then we rolled the breast and wrapped very tight in saran wrap, Vacuum sealed them under pressure, then slow cooked them in a water bath at 165 degrees. The slow cooking took about 3 hours after which we place them in a hot oven to give a littler color. Results were perfectly cooked with a nice presentation.
This has opened up a lot of new ideas, maybe next time we add some cranberries sand maybe some fresh herbs.
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