| 1. | Preheat the oven to 180 °C. |
| 2. | Thaw the turkey, then place skin side down. With a sharp knife, cut it almost in half with your knife parallel to the board. Open it out into a rectangle and set aside. |
| 3. | Chop the bread and parsley finely in a food processor and tip into a bowl. |
| 4. | Chop the onion then sauté with bacon in 2 teaspoons of oil until softened (approx 3 minutes). Add to the bread. |
| 5. | Finely chop apricots and dates, add to the bread mixture. Stir in egg and apricot nectar. |
| 6. | Fold in the strawberry fruit flakes, currants and pine nuts then spread the filling along the centre of the turkey. |
| 7. | Roll up and tie with string. Lightly oil an oven pan. Brush the remaining oil over the top of the turkey. |
| 8. | Roast for 40 minutes then brush with glaze and cook for another 20 minutes. Brush again with pan juices and cook for approx 10 minutes, or until done. |
| 9. | Allow the turkey roll to rest for at least 10 minutes, loosely covered with foil, before slicing to serve. |
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