Preheat the oven to 180°C/ 350°F/ Gas 4. Meanwhile, heat the oil and fry the onions for a few minutes to soften.
Add the chestnuts, apricots and red pepper, fry for a few minutes. Remove from the heat and add the herbs and season well.
Place one turkey breast cut side uppermost on a work surface. Spread the stuffing over and cover the second turkey breast, skin side uppermost.
Secure the turkey with string. Loosely wrap the turkey in foil and place in a roasting tin. Roast for 1 hour 30 minutes. Cool and then chill until ready to slice. Serve on a bed of lettuce leaves with a rice accompaniment.
TIP: If you want to use a large turkey leg, remove the bone and fill with the stuffing. Secure the end with cocktail sticks and roast covered with foil for 1 hour 10 minutes. Remove the foil and roast for a further 15 minutes or until the turkey juices run clear.