Turkey with Apple and Rum Sauce

Cut the turkey meat (800 g) into fillets about a centimeter thick. In a blender, puree half of the apples together with the amaretto (50 ml), lemon juice (2 tbsp), olive oil (2 tbsp) and salt. Coat the steaks with this mixture, stir well and refrigerate to marinate for about 2 hours. Then fry them in a pan in a little olive oil for about 4-5 minutes on each side until a golden crust forms, taking care not to burn them. Along with the steaks, add the other half of the apples, cut into slices. Once the steaks are golden, add the apple juice and the rum, and lower the temperature so it simmers gently rather than boiling away quickly. Braise for 8-10 minutes, adding more apple juice (250 ml) and rum (100 ml) if needed. Serve the steaks with the apple slices, drizzled with the sauce.