Turkey Saltimbocca style, which translates from Italian to ‘jump in the mouth’. For perfectly cooked turkey every time, buy a digital meat thermometer and cook the thickest part of the turkey to 74°C.
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Serves
4
Whole Turkey Breast
Room Temperature Unsalted Butter
Sage Leaf
Prosciutto
Olive Oil
Serves
4
Whole Turkey Breast
Room Temperature Unsalted Butter
Sage Leaf
Prosciutto
Olive Oil
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Step 1.
Preheat the oven to 170°C fan.
Step 2.
Pat the turkey breast dry with some paper towels and season well with salt and pepper.
Step 3.
In the cavity of the turkey breast, smear ½ the butter and lay the sage leaves. Then smear the remaining butter over the top of the turkey breast. Wrap the breast with prosciutto slices, overlapping them slightly to fully cover the turkey. Secure the prosciutto with kitchen string.
Step 4.
Heat the olive oil in a large, oven-safe pan or skillet set over a medium-high heat. Add the wrapped turkey breast and sear it on all sides until the prosciutto is lightly golden, about 5 mins in total.
Step 5.
Transfer the pan with the turkey breast to the oven and roast for about 1 - 1 ¼ hours, or until the internal temperature reaches 74°C in the thickest part of the meat, and the juices run clear. Baste the turkey breast from time to time as it cooks, spooning over the cooking fats from the pan.
Step 6.
Remove the turkey from the pan, basting the meat once again, then let the turkey rest, covered, for at least 15 mins before slicing.
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