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Turkey Breast Buffe with Apples & Raisins

• 1 No.5 Turkey Breast Buffe
• 2 Red-skinned Apples - quarted, decored and thinly sliced
• 1 cup Fig Jam
• 1/2 cup quality Sherry
• 1/3 cup Plain Flour
• 2 cups Chicken Stock
• 1/2 cup Apple Puree

1. Put a rack into a roasting pan. Prepare turkey buffe as per packet instructions. Place onto rack. Add 2 cups of water to roasting pan. Place 2 rows of apple slices, down centre of turkey buffe, securing with tooth picks. Cover with a sheet of baking paper and foil. Roast for 1 hour.
2. Put jam into a small saucepan with 1/4 cup of sherry. Stir until well combined and smooth. Remove baking paper and foil from turkey. Brush jam mixture over buffe every 25 minutes until turkey is cooked through. If apple should begin to colour too much, cover loosely with foil. Transfer to a board and cover to keep warm. Drain pan juices reserving 2 tablespoons of juice.
3. Place pan with reserved juices over a medium heat. Add flour and stir until well combined. Cook for 1 minute. Slowly add remaining sherry and stock, whisking constantly until well combined and mixture comes to the boil. Reduce heat and add apple puree. Simmer for 2 minutes or until gravy thickens. Strain gravy through a fine sieve.
4. Serve turkey with gravy and vegetables of your choice.