Recipe

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
  • 15 mins preparation
  • 1 hr 35 mins cooking
  • Serves 6
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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.

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