2.Make cherry and almond stuffing: Melt butter in small frying pan; cook shallot and garlic until browned lightly. Combine with remaining ingredients in a large bowl; season.
3.To butterfly turkey, place breasts, skin-side down, on a chopping board; starting from centre of breasts, split one breast in half horizontally, stopping about 1cm from the end, open out flap. Repeat on the other side; you should now have one long piece. Use hands to flatten the turkey meat.
4.Place cherry and almond stuffing at one end of turkey; roll up tightly from short side. Use kitchen string to secure at 2.5cm (1-inch) intervals along roll. Brush with butter; season. Place turkey in a flameproof dish with enough water to barely cover the base of dish. Roast for 1½ hours or until cooked through. Add more water to dish as necessary during cooking to prevent juices burning. To test if turkey is cooked, insert a skewer into the thickest part of the roll; remove skewer and press the flesh. Juices should run clear. Cover roll with foil; stand 20 minutes.
5.Meanwhile, pour pan juices into a medium jug; skim fat, then return 1 tablespoon of fat to baking dish. Place dish over medium heat; stir in flour, cook, stirring, until well browned. Add port; bring to the boil. Add wine, stock and reserved pan juices; stir until gravy boils and thickens. Add cherries; simmer, uncovered, for 2 minutes or until softened. Season to taste.
6.Serve sliced turkey with gravy.
Order turkey breasts from your butcher and ask him to bone and butterfly them for you. Dried cherries are available from specialty food stores. If unavailable, use dried cranberries. To make shallots easier to peel, pour boiling water over shallots in a heatproof bowl; stand 1 minute. Skins will slip off easily. You need to cook 2/3 cup brown rice for this recipe.