Recipe for Roast Turkey with Prunes and Smoked Bacon

Pit the prunes. (To pit the prunes, use a paring knife. Rotate it all around the pit and detach it from the flesh). Soak them in brandy except for those reserved for stuffing the roast. Peel and slice the onion. Peel the carrots, wash them, and then cut them into sticks.

In the tied roast (I bought it pre-made from the store), find the spot where the fillet has been closed and slide in a few prunes. Wrap it with thin slices of smoked bacon.

In a pot, brown the roast in oil, turning it several times. Add the onion and carrots and let them brown. Pour in the white wine, season with salt and pepper, and add the herb bouquet. Let it simmer over low heat for about 20 minutes.

Add the remaining prunes and the alcohol in which they have macerated. Cover by placing a sheet of aluminum foil between the mixture in the pot and the lid. Let simmer gently for 35 minutes.

Serve in a warm dish, with fresh pasta or roasted cubed potatoes. If there are leftovers, the cold roast is delicious, so don't hesitate to cook generously to have some. Serve then with a mayonnaise mixed with chopped pickles or capers in vinegar.

To finish, an easy recipe to make for fans of "sweet and savory"! Enjoy your meal!