Oven-roasted Turkey Breast With Leeks and Dried Fruit

4 whole leeks, roots trimmed2 tablespoons unsalted butter2 tablespoons extra-virgin olive oilLeaves from 2 fresh thyme sprigsKosher salt and freshly ground black pepper1 whole (5- to 6-pound) turkey breast on the bone (See note.) 1/4 cup raisins 1/4 cup golden raisins 1/2 cup dried apricots, halvedTrim off most of the dark green part of the leeks, leaving the white and just an inch or two of the light green part. Cut the leeks almost in half lengthwise, leaving the halves attached at the root end.Rinse under cool running water, separating the leaves gently to rinse out the sand that hides in there. Pat the leeks dry. Heat 1 tablespoon each of butter and olive oil in a roasting pan over medium heat. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Pull the leeks out of the pan and let them cool.Meanwhile, use a sharp, thin knife to cut down the length of the turkey breastbone. Then, holding the knife as flat as possible against the bone, follow the shape of the carcass to cut one breast off the bone. Do the same for the second breast. Wrap 1 breast in plastic and refrigerate or freeze for another use.Butterfly the remaining breast: Put it on a cutting board so that it lies skin side down. With a large knife, cutting parallel to the cutting board, slice the breast almost in half, stopping just short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll.Heat the oven to 400 degrees.Sprinkle the cut surface of the turkey with salt and pepper and lay the leeks vertically, side by side, on the left side. Scatter the dried fruit over the leeks. Now, starting with the left side, roll the turkey over the filling and into a cylinder. Tie in 4 places with kitchen twine. Season with salt and pepper.Heat the remaining tablespoon of butter and olive oil in the same roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 20 minutes, until an instant-read thermometer stuck into the meat registers 160 degrees. Take the turkey out of the oven, let it rest for 5-10 minutes, then cut crosswise into slices.Serves six to eight.Cook's note: In this recipe I use just one half of a whole breast, saving the other half for another meal or to freeze. If you aren't comfortable boning out the breasts yourself, ask your butcher to do it for you.Nutrition values per serving: 417 calories, 18 g fat (5 g saturated), 21 g carbohydrates, 2 g fiber, 42 g protein, 110 mg cholesterol, 669 mg sodium."Tyler's Ultimate" by Tyler Florence (2006 Potter, $35)