Prosciutto Wrapped Turkey Breasts in Herb Butter
Author: 
Recipe type: Poultry
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
 
Maple prosciutto wrapped turkey breasts with herb butter.
Ingredients
  • 2 cups (500ml) white wine
  • 2 cups (500ml) water
  • ¼ cup (60g) table salt
  • ½ cup (85g) brown sugar
  • 6 cloves garlic, bruised
  • 4 sprigs parsley
  • 6 sprigs sage
  • 4 sprigs thyme
  • 2 fresh bay leaves
  • 1 ltr water, extra
  • 2 x 1.8kg turkey breast fillets, skin on
  • 20 slices prosciutto
  • ¼ cup (60ml) maple syrup
  • Dijon mustard and fruit chutney to serve (I used cranberry sauce)
  • Herb Butter
  • 2 cloves garlic, crushed
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tspns finely chopped thyme
  • 2 tspns finely chopped sage
  • 2 tspns finely grated lemon rind
  • 300g unsalted butter, softened
  • 2 tspns sea salt flakes
  • 2 tspns cracked black pepper
Instructions
  1. To brine the turkey breasts, place the wine, the water, salt, sugar, garlic, parsley, sage, thyme and bay leaves in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the salt and sugar. Pour the brining liquid into a large non-reactive container. Add the extra water and stir to combine. Lower the turkey breasts into the brine, cover and refrigerate for 2-3 hours (but no longer).
  2. To make the herb butter, place the garlic, parsley, thyme, sage, lemon rind, butter, salt and pepper in a bowl and mix well to combine. Set aside.
  3. Preheat oven to 180C (350F). Remove the turkey from the container, discarding the brine, and pat dry. Carefully loosen the skin from the flesh on each breast and using your fingers, push the butter mixture under the skin. Lay 10 slices of the prosciutto on a bench, overlapping slightly. Top with a turkey breast, skin-side down. Wrap the prosciutto around the turkey breast pressing to secure. Repeat with the remaining prosciutto and turkey. Line a large baking tray with aluminium foil. Place the turkey breasts on the tray and roast for 1 hour, or until golden and the juices run clear when tested with a skewer. Brush the prosciutto with maple syrup, loosely cover with foil and allow the turkey to rest for 15 minutes. Thinly slice the turkey and serve with the mustard and fruit chutney.
Recipe by Hotly Spiced at http://hotlyspiced.com/prosciutto-wrapped-turkey-breasts-in-herb-butter/