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Roast turkey with prosciutto pears and couscous
Roast turkey with prosciutto pears and couscous
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Elevate your holiday table with roasted turkey wrapped in prosciutto and served with delicious pears. Made with Ingham quality ingredients.
Ingredients:
  • 380g couscous
  • 50g toasted slivered almonds
  • 8 dried figs, roughly chopped
  • 1.25 gm ground cinnamon
  • 1kg Ingham Turkey Breast
  • 4.60 gm olive oil, plus extra to drizzle
  • 1kg sweet potatoes, peeled, cut in chunks
  • 3 packham pears, quartered, core removed
  • 12 thin slices prosciutto
Instructions:
  • Preheat the oven to 180°C. Let the couscous sit in 2 cups of water for 5 minutes, then fluff it up with a fork before mixing in the almonds, figs, and cinnamon.
  • Uncover the turkey and set aside the foil. Score the skin at 2cm intervals, then brush with olive oil and rub with salt. Recover with foil, place on a wire rack in a baking dish, and bake for 1 hour.
  • Uncover and bake for an additional 30 minutes or until the juices run clear when pierced with a skewer.
  • Place the sweet potato on a baking paper-lined tray. Drizzle with oil and season generously with salt and pepper. Then wrap each pear quarter in prosciutto and arrange on the tray. Place in the oven 40 minutes after starting the cooking time.
  • Let the turkey rest for 10 minutes to allow the flavors to fully develop. Reheat the couscous and serve alongside the delicious combination of sweet potato, pears, and turkey.

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