Trim off most of the dark green parts of the leeks, leaving the white and just an inch or two of the light green part.Â Cut the leeks almost in half lengthwise, leaving the halves attached at the root end.
Rinse under cool running water, separating the leaves gently to rinse out the sand that hides in there.Â Pat the leeks dry.Â Heat 1 tablespoon each of butter and olive oil in a roasting pan over medium heat.Â Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored.Â Pull the leeks out of the pan and let them cool.
Meanwhile, use a sharp, thin knife to cut down the length of the turkey breastbone to remove the breast.Â Cut the breast parallel to the board, almost in half just stopping short of the outside edge.Â Open out the 2 halves as if you were opening a book.Â Now youâ€™ve got a large piece of meat that will cook evenly and is thin enough to roll.
Pre heat oven to 400F
Sprinkle the cut surface of the turkey with salt and pepper and lay the leeks vertically, side by side, on the left side.Â Scatter the dried fruit over the leeks.Â Now starting with the left side, roll the turkey over the filling and into a cylinder.Â Tie in 4 places with kitchen twine.Â Season with salt and pepper.
Heat the remaining tablespoon of butter and olive oil in the same roasting over medium-high heat.Â Put the turkey in the roasting pan and sear all over.Â Transfer the pan to the oven and roast for about 20 minutes (internal temp should reach 160F).Â Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.
Edited: December 3rd, 2009