Prosciutto-wrapped turkey breast
Wrapping a turkey breast in prosciutto before roasting it helps keep the meat tender and juicy as well as adding lots of flavour to the finished dish.
May 31, 2009 2:00pm- Serves 6
- 15 mins preparation
- 1 hr 35 mins cooking
ingredients
Prosciutto-wrapped turkey breast
- 6 slice prosciutto (90g)
- 1.5 kilogram turkey breast with wingbone left in
- 4 medium pears (920g), quartered lengthways
- 2 tablespoon light brown sugar
- 2 tablespoon extra virgin olive oil
- 4 fresh bay leaves
- 1 cup (250ml) verjuice
- 40 gram butter, chopped
method
Prosciutto-wrapped turkey breast
- 1
Preheat the oven to 200°C.
- 2
Wrap prosciutto around turkey, then secure with kitchen string at 2.5cm intervals; season with salt and pepper. Place turkey in a large oiled baking dish; cover tightly with foil. Roast, covered, 40 minutes.
- 3
Meanwhile, combine pear, sugar and half the oil in a medium bowl.
- 4
Brush turkey all over with remaining oil; increase oven to 220°C. Add pears and bay leaves to baking dish around turkey. Roast, uncovered, for a further 35 minutes or until turkey is cooked through and pears are browned and tender. Remove turkey and pears from dish, cover with foil; stand 10 minutes.
- 5
Add verjuice to baking dish; cook, stirring, over high heat, for 1 minute or until thickened slightly. Remove baking dish from heat. Add butter, stirring until combined. Pour sauce into jug.
- 6
Serve turkey with pears and sauce.
notes
Turkey breast roll is available fresh or frozen. Verjuice is the juice of grapes picked green, usually when a vineyard is thinned ahead of the harvest. It is available from delicatessens, specialty food shops and some supermarkets.