Turkey crown in prosciutto
- January 2006
- Serves 6
- Takes 20 minutes to make and 1 hour to cook, plus resting
This easy recipe for turkey crown in prosciutto will ensure a seamless Christmas dinner, from oven to table.
Complete your feast with our Christmas trimmings, sides and sauces.
- 22.2g (9.6g saturated)
- 24g (8.4g sugar)
- 125g herb flavoured bread of your choice
- 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
- Tubs of fresh chicken gravy, fresh bread sauce and fresh cranberry sauce, to serve
- Fresh rosemary sprigs, to garnish
- To prepare: 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.
- To cook: Preheat the oven to 200°C/fan180°C/gas 6. Put the turkey in a roasting tin and roast for 18 minutes per 450g. (A 1.5kg boned turkey takes 1 hour.) 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 according to the tub’s instructions.
- To serve: 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.
You can prepare the turkey for roasting, wrap in foil and keep in the fridge for up to 2 days, if you like. The herb bread gives your stuffing lots of flavour without adding extra ingredients.
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