TURKEY BREAST ROLL RECIPES

TURKEY BREAST RECIPES | BBC GOOD FOOD

Turkey breast recipes | BBC Good Food image

Make the most of tender turkey breast with our selection of tasty recipes, including stir-fries, salads, toasties and tabboulehs.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PROSCIUTTO-WRAPPED TURKEY ROLL RECIPE | BBC GOOD FOOD

Prosciutto-wrapped turkey roll recipe | BBC Good Food image

Combine turkey breast, garlic cream cheese and prosciutto with our retro roll. It's a fabulous alternative to a classic roast turkey this Christmas

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield Serves 8-10

Number Of Ingredients 7

Ingredients

2 x 150g packs garlic and herb cream cheese
1 tbsp wholegrain mustard
½ lemon , juiced
1 ½kg boneless, skinless turkey breast
16 slices of prosciutto
small bunch sage leaves
1 tbsp olive oil

Steps:

Beat the cream cheese, mustard and lemon juice together in a bowl, then season with a little salt and pepper and set aside.
Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out to a rectangle about 3cm thick, trimming the edges to neaten it up. You can reserve this trimmings to use in another recipe, such as a turkey curry.
Lay a large sheet of baking parchment on your work surface. Lay the prosciutto over it, overlapping the slices to make a rectangular shape larger than the turkey, then place 8 sage leaves all the way down the centre of the prosciutto in a line, lengthways. Lay the turkey, skinned-side down, on the prosciutto and spread liberally with the cheese mixture. Use the edge of the baking parchment to lift and roll the prosciutto and turkey, tucking and rolling it as you would a roulade, to form a long log. Tie at intervals with string. If chilling, wrap well in cling film and put in the fridge. Can be prepared up to this point, then chilled for up to two days.
To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film and put the turkey roll seam-side down on a baking tray. Brush with a little oil and roast for 1 hr, or until the prosciutto has crisped up and the meat is cooked all the way through (a digital probe should read at least 70C). Scatter over additional sage leaves, if you like, and leave to rest for at least 15 mins before carving.

Nutrition Facts : Calories 339 calories, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 45 grams protein, SodiumContent 1.3 milligram of sodium

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1. Preheat the oven to 200ºC/400ºF/gas 6.
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STUFFED TURKEY ROLL - GOOD HOUSEKEEPING

Impressive and simple to carve, this turkey roll is packed with sweet apples and spicy chorizo
From goodhousekeeping.com
Total Time 2 hours 30 minutes
Category Christmas, dinner, lunch, main dish, meat, poultry
Calories 532 calories per serving

1 For the stuffing, melt butter in a large frying pan over low heat and fry shallots until softened, about 5min. Meanwhile, remove and discard skin from chorizo sausages and break them into small pieces. Add to pan and fry for 5min, until lightly golden and cooked through.2 Stir through apple and fry for 1min, then remove from heat and allow to cool.3 Preheat oven to 190°C (170°C fan) mark 5. Using your hands, remove skin from turkey breast and set aside. To butterfly the breast, put it in front of you on a board. Holding a large knife parallel to the board, make a horizontal cut along the length of the breast about 1cm (1⁄2in) up from board – stop cutting just before you reach the opposite edge of the breast so the slices stay attached. Open out the meat, then repeat, cutting and opening out again in the same way. Flatten the meat as much as possible to a rectangle of even thickness measuring about 30.5 x 33cm (12 x 13in). This requires quite a few cuts in the same direction all over the meat; if needed, cut off bits and reposition. If not an even thickness when finished, bash with a rolling pin.4 Stir breadcrumbs, egg, parsley and some seasoning into the chorizo mixture and press on top of the turkey. Roll meat up in the same direction as the cuts, then wrap reserved skin around roll. Secure in place with lengths of knotted kitchen string. Weigh rolled breast and calculate cooking time, allowing 30-35min per kg (2lb 31⁄2oz). Put in a sturdy roasting tin just larger than the roll.5 Rub softened butter all over and roast for calculated cooking time, until cooked through – temperature needs to be at least 72°C on a meat thermometer when inserted into the centre of the roll.6 Transfer roll to a board (set aside roasting tin for gravy); loosely cover with foil and leave to rest for about 25min.7 Make the gravy. Spoon off most of the fat from tin, then put tin over medium hob heat and whisk in flour; cook for 1min. Whisk in wine (scraping up all the sticky bits from base of tin) and leave to bubble for a few min. Whisk in stock and leave to simmer, whisking occasionally, for a couple of min until thickened. Taste and add honey, if needed, then strain into a serving jug or clean pan to reheat when needed.8 Serve turkey roll in slices with the gravy

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Reviews 4.6
Cuisine British

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From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving

1. Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
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