Ingredients

The following ingredients have 5 Servings
  • 16 slices prosciutto (parma ham)
  • 750 g turkey breast joint
  • 400-600 g chestnut and cranberry stuffing (or stuffing of your choice, or just sausage meat)

Instruction

  • Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
  • Lay a piece of clingfilm, roughly 30cm x 40cm (12in x 16in), on a board.
  • Lay the prosciutto on top to form a rectangle roughly 20cm x 30cm (8in x 12in) – ensure that roughly half of the prosciutto is laid horizontally and half vertically and that there are no gaps. (Don’t worry if the prosciutto rips a bit as you do this.)
  • Butterfly the turkey breast – i.e. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book.
  • Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. (This will also help to tenderise the turkey breast.)
  • Lay the turkey on top of the prosciutto rectangle and then spread over the stuffing. The stuffing should completely cover the butterflied turkey breast, except not quite all the way to the edges.
  • Using the clingfilm to help you roll the turkey breast starting with one of the longer sides and rolling towards the other long side (i.e. so you end up with a long thin roll not a short fat one).
  • Place the rolled stuffed turkey breast on a roasting tray with the seam facing downwards. Place in your preheated over for 1 hour. (The internal temperature should register 165F or 75C).
  • Leave to rest for 10 minutes then serve, cut into think slices, with all your favourite Christmas vegetables and sauces.