Preparation Start by injecting the breasts with the liquor or the brandy and let it marinate. This can be done the night before so the liquid is well soaked into the meat. Before adding salt and pepper to the turkey, leave it outside the fridge to stand for 15-30 minutes. Meanwhile, prepare the stuffing. Peel and chop the onion in a pan with two tablespoons of oil and let it stir-fry. Whenever it is browned, add the garlic and the spinach –add salt and pepper to your liking– and cook everything for 4-5 minutes. Remove it from the fire and mix the foie-gras properly. Put it in a bowl and add some oregano. Preheat the oven at 180º. Meanwhile, spread the turkey and add the foie and spinach mix in the middle. Once the mix is well spread out, wrap it diagonally with a cooking yarn. Place the turkey on an oven tray and pour a jet of oil, salt, pepper and half of the white wine. Leave it for about 35-40 minutes and add the remainder of the white wine and the chicken broth halfway through the cooking time. Once ready, let it stand for 10-15 minutes and remove the yarn before serving. Presentation You can serve the fettuccine with chicken and Alfredo sauce in a deep platter and use parsley branches to decorate.