We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prosciutto wrapped turkey
Prosciutto wrapped turkey
0 Likes
Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Enhance roast with crispy prosciutto for added flavor and moistness.
Ingredients:
  • 120g (2 cup) fresh breadcrumbs
  • 170g craisins (dried cranberries)
  • 80g pistachio kernels, coarsely chopped
  • 125.00 ml chopped fresh continental parsley
  • 6kg (size 60) fresh turkey or thawed turkey, neck removed
  • 12 (about 120g) thick slices prosciutto
  • 12 sprigs fresh thyme
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) white wine
Instructions:
  • Preheat the oven to 180°C with the shelf at the lowest position. In a bowl, mix breadcrumbs, craisins, pistachios, parsley, and lemon zest. Stir in the eggs until well combined.
  • Prepare the turkey by removing any excess fat and giblets. Pat dry inside and out with paper towels. Fill the cavity with the breadcrumb mixture, then tie the legs together with unwaxed white kitchen string and tuck the wings under. Pour a small amount of water into a large roasting pan. Finally, place the turkey breast-side up on a wire rack in the pan.
  • Lay the prosciutto slices slightly overlapping on top of the turkey. Tuck the thyme sprigs under the prosciutto. Cover the turkey with parchment paper, then foil, and roast in the oven for 2 1/2 hours. Uncover before serving.
  • Preheat oven to 200°C and roast the turkey for 35-45 minutes until the prosciutto is crisp and the juices run clear when the thigh is pierced with a skewer. Transfer the turkey to a plate, cover with foil, and let it rest for 15 minutes.
  • To prepare the white wine gravy, dispose of the liquid from the roasting pan. Heat the pan over medium-high heat. Stir in the flour and cook for 1 minute until it starts bubbling. Pour in the stock and wine, and cook for 8-10 minutes until the gravy thickens, scraping the bottom of the pan to incorporate any browned bits.
  • Present the turkey on a serving platter alongside the white wine gravy for a delightful meal.