Recipe

Prosciutto-wrapped turkey with pears

This succulent oven-roasted turkey with salty prosciutto is served with tenderly cooked pears and a sauce made from sour, fruity juices. It's sure top enliven any festive feast.

  • 1 hr 30 mins preparation
  • Serves 6
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Ingredients

Prosciutto-wrapped turkey with pears
  • 1 kilogram frozen turkey breast roll
  • 6 slices (90g) prosciutto
  • 4 medium (920g) pears, cored, sliced thickly
  • 1 tablespoon brown sugar
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup (125ml) verjuice
  • 20 gram butter, chopped

Method

Prosciutto-wrapped turkey with pears
  • 1
    Preheat the oven to 200°C (180°C fan-forced).
  • 2
    Thaw turkey according to the packet instructions. Remove the turkey from the foil tray, discard foil tray. Wrap the turkey roll in the prosciutto. Using kitchen string, tie up the turkey roll to maintain shape during cooking; sprinkle with salt and pepper. Place in a large, greased baking dish; cover baking dish tightly with foil. Roast, covered, for 40 minutes.
  • 3
    Meanwhile, combine sliced pear, sugar and one tablespoon oil in a medium bowl.
  • 4
    Brush the turkey all over with the remaining olive oil; increase the oven temperature to 220°C (200°C fan-forced). Add pears to baking dish with the turkey. Roast for a further 35 minutes or until turkey is cooked through and pears are browned and tender.
  • 5
    Remove turkey and pears from baking dish, cover with foil; stand for 10 minutes. Add verjuice to baking dish; cook, stirring, over high heat, for about 1 minute or until thickened slightly. Remove baking dish from heat. Add butter, stirring until combined. Pour sauce into jug.
  • 6
    Serve sliced turkey roll with the pears and pan juices.

Notes

Use beef, chicken or pork fillet as a substitute for the turkey breast roll. Verjuice, made from the juice of unfermented grapes, looks similar to vinegar, but is not as acidic as vinegar or lemon juice. You can substitute equal quantities of white balsamic and water.

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