Turkey Roll with Prosciutto and Sun-Dried Tomatoes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
2 hrs
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Total Time
3 hrs 50 mins
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Servings
4
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Calories
339 kcal
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Course
Main Course
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Cuisine
Italian
Turkey Roll with Prosciutto and Sun-Dried Tomatoes
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If you're searching for a dish that's both flavorful and visually stunning, this Turkey Roll with Prosciutto and Sun-Dried Tomatoes is exactly what you need.This recipe takes tender turkey breast and transforms it into a gourmet meal that's perfect for special occasions, holidays, or even a fancy weekend dinner.The turkey is carefully rolled with a rich, homemade sun-dried tomato pesto, which adds a burst of Mediterranean flavor. The addition of delicate Prosciutto di Parma not only enhances the taste but also keeps the turkey moist and juicy during cooking.
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Ingredients
- 700 g turkey breast 1.5 pound
- 10 lices prosciutto di Parma
- 15 sun-dried tomatoes
- 12 walnuts shelled
- 1 clove garlic
- 7 basil leaves
- 2 prigs rosemary
- 2 tablespoons wine vinegar
- 5 tablespoons red wine
- ¼ teaspoon granulated sugar
- olive oil extra virgin
- black pepper ground
- salt to taste
- sesame seeds for decoration
Instructions
- Place the tomatoes in a saucepan filled with boiling water, then add 2 tablespoons of wine vinegar. Let the tomatoes soak in the hot water until it cools down to room temperature. This process will rehydrate the tomatoes, making them softer and easier to blend.
- Once the tomatoes have cooled, drain them and place them in a blender or food processor. Add the peeled clove of garlic, fresh basil leaves, a quarter teaspoon of sugar, a pinch of freshly ground black pepper, and 5 tablespoons of extra virgin olive oil. Pour in the red wine for a touch of acidity that balances the sweetness of the tomatoes. Blend all the ingredients together until you achieve a smooth, creamy consistency. If the pesto seems too thick, you can gradually add a few tablespoons of water until it reaches your desired texture.
- Lay a large piece of cling film on your work surface. Arrange the slices of Prosciutto di Parma in a single layer on the cling film, slightly overlapping each other to create a solid base for the turkey.
- Now, take the turkey breast and carefully butterfly it to create a large, even cut. This can be a tricky process, so if you’re unsure, don’t hesitate to ask your butcher to prepare it for you. The goal is to have a flat piece of turkey that can be easily rolled up.
- Place the turkey breast on top of the prosciutto slices. Spread the sun-dried tomato pesto evenly over the turkey, ensuring that every part is well covered. The rich, aromatic pesto will infuse the meat with incredible flavor as it cooks.
- Gently roll up the turkey breast, starting from one end and using the prosciutto to help hold everything together. The result should be a tight, evenly shaped roll.
- Secure the roll with cooking twine at regular intervals to prevent it from unraveling during cooking.
- Once the turkey is rolled and tied, wrap it tightly in cling film and place it in the refrigerator to rest for at least 2 hours. This resting period allows the flavors to meld together and helps the roll maintain its shape when cooked.
- Preheat your oven to 180°C (350°F).
- Remove the turkey roll from the refrigerator and discard the cling film. Place the roll in a baking dish lined with parchment paper that has been slightly dampened and wrung out. Drizzle a little extra virgin olive oil over the turkey and add the sprigs of rosemary to the dish for additional flavor.
- Cover the dish with a sheet of aluminum foil to keep the turkey moist, and place it in the preheated oven. Roast the turkey for 1 hour, turning it over two or three times during cooking to ensure even browning.
- For the final 30 minutes of cooking, remove the foil and continue roasting the turkey uncovered. This will allow the prosciutto to crisp up beautifully on the outside. Remember to turn the roll a few more times during this stage to achieve a golden, even crust.
- Once the turkey is fully cooked, remove it from the oven and let it rest for a few minutes before slicing. Using an electric knife or a sharp carving knife, cut the roll into even slices. Arrange the slices on a serving platter and sprinkle with sesame seeds for a touch of crunch and a lovely presentation. Finish with a drizzle of extra virgin olive oil for added richness.
- Serve your turkey roll with prosciutto warm, accompanied by your favorite side dishes. This dish pairs wonderfully with roasted vegetables, a fresh salad, or creamy mashed potatoes. Buon Appetito!
Nutrition Information
Show Details
Serving
100g
Calories
339kcal
(17%)
Carbohydrates
6g
(2%)
Protein
42g
(84%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
503mg
(21%)
Potassium
779mg
(22%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
148IU
(3%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 339kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 503mg | 21% |
| Potassium | 779mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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