Prosciutto wrapped turkey recipe

Photo: Prosciutto wrapped turkey recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prosciutto wrapped turkey Recipe. Enjoy Christmas and learn how to make Prosciutto wrapped turkey.

Top your roast with slices of crisp prosciutto they'll add flavour and help keep the turkey deliciously moist.

To Prep 0:20
To Cook 3:15
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 8

Ingredients

120g (2 cup) fresh breadcrumbs
1 x 170g pkt craisins (dried cranberries)
1 x 80g pkt pistachio kernels, coarsely chopped
1/2 cup chopped fresh continental parsley
1 tbs finely grated lemon rind
2 eggs
6kg (size 60) fresh or thawed turkey, neck removed
12 (about 120g) thick slices prosciutto
12 sprigs fresh thyme

White wine gravy

50g (1/3 cup) plain flour
500ml (2 cups) chicken stock
250ml (1 cup) white wine

Method

Preheat oven to 180°C. Place shelf in the lowest position. Combine the breadcrumbs, craisins, pistachio, parsley and lemon rind in a bowl. Add the eggs and stir until combined.

Remove excess fat and giblets from the turkey. Wipe inside and out with paper towel. Fill cavity with the breadcrumb mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Add a small amount of water to a large roasting pan. Place turkey, breast-side up, on a wire rack in pan.

Arrange the prosciutto, overlapping slightly, over the turkey. Tuck the thyme sprigs underneath the prosciutto. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast in oven for 2 1/2 hours. Remove paper and foil.

Increase oven temperature to 200°C. Roast for 35-45 minutes or until prosciutto is crisp and the juices run clear when the turkey's thigh is pierced with a skewer. Transfer turkey to a plate and cover with foil. Set aside for 15 minutes to rest.

Meanwhile, to make the white wine gravy, discard the liquid from the roasting pan. Place pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy thickens.

Transfer the turkey to a serving platter and serve with white wine gravy.

Notes

Make this recipe up to 4 hours ahead.

Nutrition

Energy 3585kJ
Fat saturated 16.00g
Fat Total 44.00g
Carbohydrate sugars -
Carbohydrate Total 32.00g
Dietary Fibre 3.00g
Protein 84.00g
Cholesterol -
Sodium -

Australian Good Taste - December 2006 , Page 91
Recipe by Michelle Southan 

More from Lebanese Recipes kitchen: 

Turkey Kefta with Sweet Onion and Raisin Sauce
Middle Eastern roast turkey 
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing 

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