Instructions

1. Preheat the oven to 150 °C (300 °F).
2. First, place the turkey breasts in a pan together with a little oil, brown both sides of the turkey breasts.
3. Then place the turkey breasts in a dutch oven (oven proof dish with a lid), together with a sliced up shallot, a diced apple, cranberries, bone broth, apple juice, rosemary, apple cider vinegar, salt and a bit of sweet paprika. Put the lid on and place the dutch oven in the oven at 150 °C (300 °F), and let it cook for 1 1/2 hour.
4. While the turkey is cooking, it is time to make your tortillas. This step is of course completely optional, and you can use store bought soft tortillas or a salad leaf if you prefer. Start by mixing the dry ingredients well together in a bowl. Then mix your wet ingredients in a separate bowl, and add them to your dry ingredients. Mix well til you have a formed a ball of dough that doesn’t stick to your hand. Divide the dough into 12 small dough balls, and keep them in an air tight container. Roll out each ball to a thin round sheet and bake each sheet individually on a dry pan, until air pockets starts to form. Flip and back on the other side as well. This step goes really quick! So be aware of them not burning, you do want them to form brown spots. For a more detailed description see the recipe by “Nuture My Gut”.
5. When the turkey is done take it out of the oven, and let it cool down slightly so that it is easier for you to handle. Turn up the temperature of the oven to 250 °C (480 °F).
6. While you let the turkey cool down a bit get the cranberry sauce started. Place the cranberries and blueberries in a pot, add apple juice, honey and a little of the cooking liquid from the turkey. Bring it to a boil, and let it cook without a lid, until the sauce has thickened and their are no more whole berries left. Stir occasionally, so that it doesn’t burn.
7. Place the turkey breasts is a big oven proof dish. Shred the meat with two forks, add all the onion, apple pieces and cranberries and mash it all up. Add 2-4 tbsp of the cooking liquid and mix it all up. Place it all back into the oven and broil it for 5-10 minutes at 250 °C (480 °F). Stir midway, so that the edges doesn’t blacken.
8. Serve them up with some arugula and pomegranates.