Fast Recipes

Turkey involtini

Think beyond the roast bird. Thinly sliced and wrapped in prosciutto, this turkey involtini makes for an easy mid-week dinner.

By Brigitte Hafner
  • Serves 4 - 6
  • Print
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.


  • 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


  • 1
    Preheat 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.
  • 2
    Heat 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.
  • 3
    Meanwhile, 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.
  • 4
    Pour lemon sauce over involtini, top with sage leaves and serve with lemon halves.