1 cup butter, softened
3 tablespoons all-purpose flour
1/2 pound turkey breast meat roasting
1 cup peeled carrots, carrots undrained
1 (16 ounce) can sliced peaches
2 tablespoons lemon zest
1 cup white sugar
1 (8 ounce) container sour cream
2 cups chopped pecans
6 saltine crackers
3 eggs yolks
1 lemon, sliced into rounds
3 tablespoons distilled white vinegar
3 tablespoons lemon juice
2 tablespoons lemon zest
In a refrigerated medium bowl, cream together the butter and flour until smooth . Place the turkey in the bowl. Preserve the fat immediately, so that no problems with mixing with the meat. Transfer the roasting turkey to a shallow dish in the refrigerator to cool.
Roll out the carrots and peaches. Brush them with lemon zest and sugar and cut them in lime with a roller or flaming knife. Stir in the lemon juice and lemon zest then transfer them to the refrigerator to cool.
Mix the sour cream, pecans, carrots, pecases, lemon zest and sugar. Drizzle mixture over the turkey, a few at a time to wet all the way through. Place in refrigerator until set, at which point the turkey is allowed to be spread out on to one side of the pie. Cool completely. Serve flavored yogurt over turkey mixture during the last 5 minutes of cooking.