For the turkey

Marinate the turkey breast in the brine for 24 hours. Remove from the brine and dry very well. Cut a 200 gr. piece off the thin part of the breast and place in a food processor. Add the egg white and combine well. Add the cream and blend just enough to create a thick turkey paste. In a bowl, mix the turkey paste with the pistachios and combine. Using a boning knife cut the turkey breast in half, starting from the thick part and cutting parallel to the cutting surface so as to create two identical but thinner fillets. Flatten the 2 fillets with a meat pounder until they become quite thin. Lay a sheet of cling film on a cutting surface and place the bacon slices side by side. Place the turkey on top of the bacon and cover the centre with half the turkey paste. Lift the edge nearest to you together with the cling film and fold over the filling so as to touch the other side. Take the 2 side edges of the cling film and wrap tightly, rolling the turkey roll with light forward movements. When the roll become pretty tight and compact secure the edges of the cling film by tying an knot on each one.Repeat the process with the second roll. Place in the fridge for at least 4 hours. Place enough water in a saucepan to comfortably cover the turkey rolls. Heat water to 70°C and maintain at that temperature. Place fillets in the water and cook until done but still succulent. Take the rolls out of the water and remove cling film. Drain well on absorbent paper. Place a frying pan over high heat, add the olive oil and sauté the rolls until the bacon becomes golden brown and crispy.

For the date puree

Place both types of vinegar, the spices and the mavrodaphne in a small pot and simmer until reduced to 2/3 of the initial volume of liquid and strain. Remove stones from the dates, place in a bowl and pour over the hot mavrodaphne mixture. Cover the bowl with cling film and allow the mixture to cool. Place in a blender with the butter and water and mix puree until combined very well.

For the sauce

Place a frying pan over medium to high heat, add olive oil and sauté the mushrooms. Remove the fat, add the mavrodaphne and simmer until reduced to 1/3 of the initial volume. Add the demi-glace and continue to simmer until the sauce thickens. Add butter and herbs and combine well. Season with salt and keep warm.