Stuffed turkey crown wrapped in prosciutto
(from Elyce123’s recipe box)
You can prepare the turkey for roasting, wrap in foil and keep in the fridge for up to 2 days
Source: delicious. January 2006
Prep time: 20 minutes
Cook time: 60 minutes
Serves 6 people
Categories: January
Ingredients
- 125g herb flavoured bread
- 50g butter
- 1 small onion, very finely chopped
- grated zest of 1 lemon
- leaves from a few fresh thyme sprigs
- 1.5kg boned turkey crown
- 8 slices prosciutto di speck
- fresh chicken gravy, fresh bread sauce and fresh cranberry sauce, to serve
- fresh rosemary sprigs, to garnish
Directions
- Break up the bread, put into a food processor and whizz into breadcrumbs. Melt the butter in a pan over a medium heat and cook the onions for 5 minutes, until softened. Stir in the zest, thyme and the breadcrumbs and season. Open out the turkey, skin side down. Put the stuffing down the centre and fold over each side of the turkey to enclose. Lay out the prosciutto slices in a large square so they are slightly overlapping. Put the turkey down the centre and wrap in the prosciutto. Tie in place with 4 pieces of string. Weigh to calculate the cooking time.
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the turkey in a roasting tin and roast for 18 minutes per 450g. Transfer to a platter, cover with foil for 10 minutes. Tip the fresh gravy into the roasting tray and heat through. Heat up the bread sauce.
- Drain any juices from the platter into the gravy. Garnish the turkey with a few rosemary sprigs and serve with the gravy, cranberry sauce and bread sauce.