An alternative to roasting a whole turkey that's fast and still a little special.Try to find breast from a free-range bird – it'll make this dish all the better.
Turkey involtini
Think beyond the roast bird. Thinly sliced and wrapped in prosciutto, this turkey involtini makes for an easy mid-week dinner.
- Serves 4 - 6
Print
Ingredients
- 400 gm turkey breast, cut across the grain into 8 thin slices, 12cm-15cm long
- 16 thin prosciutto slices
- 2 tbsp coarsely chopped sage, plus extra leaves to serve
- Plain flour, for dusting
- 2 tbsp olive oil
- Juice of 1 lemon, plus lemon halves to serve
- 60 gm chilled butter, diced
Method
- 1Preheat oven to 175°C. Spread turkey slices on a chopping board and season lightly. Lay 2 slices prosciutto over each slice and scatter with sage. Roll up and secure with toothpicks, then dust lightly with flour, shaking off excess.
- 2Heat an ovenproof frying pan large enough to fit all involtini over medium heat. Add oil, then involtini, and fry, turning occasionally, until golden (30 seconds to 1 minute each side). Transfer pan to oven and roast until turkey is cooked through (12-15 minutes; involtini will feel hot inside – to test, insert a metal skewer, then place it against your lip). Transfer to a warm platter and cover with foil to keep warm.
- 3Meanwhile, return pan to medium heat. Add lemon juice and, when bubbling, add butter a little at a time, whisking until thick and emulsified. Season to taste.
- 4Pour lemon sauce over involtini, top with sage leaves and serve with lemon halves.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
