Roast Turkey with Apricot Filling

Peel the red onion and dice. Chop the apricots. Sweat the onion in 1 tablespoon oil for 1-2 minutes, until translucent. Add the apricots and deglaze with 1/2 the orange juice. Remove from the heat and season with salt and pepper.

Rinse the meat, pat dry and butterfly. Gently pound out into a rectangle 2 cm (approximately 3/4 inch) thick. Spread the apricot mixture over the meat, roll up into a roulade, securing with butcher's twine and season with salt and pepper. In a roasting pan, sear the meat in the remaining oil until golden brown on all sides.

Preheat the oven to 160°C (approximately 325°F). 

Peel the onions, carrots, celery root and parsnip and dice. Distribute around the roulade and roast for 20 minutes. Add the broth and roast for 1 hour, basting with the remaining orange juice and honey. 

Remove the roast from the oven, discard the butcher's twine and let rest, covered with foil, for 5-10 minutes. Meanwhile, strain the pan drippings into a clean saucepan and bring to a boil. Whisk the cornstarch and sour cream together, add to the saucepan and cook until thickened. Season with salt and pepper.