Prosciutto-maple turkey breast with herb butter
This is a lovely neat package - one lobe of free-range turkey, brined overnight in a saltwater solution flavoured with aromatics and citrus, stuffed with a compound butter flavoured with sage, thyme, garlic and lemon zest, and wrapped in prosciutto. Both the butter and the prosciutto will flavour the turkey - and, most importantly, stop it from drying out. We're also supplying a sachet of pure maple syrup for drizzling over the cooked roast.
Free-range turkey breast, brine (salt, sugar, water, oranges, lemons, garlic, peppercorns, parsley, thyme), prosciutto, butter, lemon zest, sage, thyme, parsley, garlic, pepper, salt, olive oil, maple syrup.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
1 kg wrapped turkey breast - serving 5-6
Serve with a potato gratin, roast root vegetables and a green vegetable like buttered green beans with slivered almonds.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: This product contains raw turkey and must be fully cooked before consumption.Defrost fully before cooking. Remove from packaging and pat turkey dry. Place on a lined roasting tray and cover with aluminium foil. Roast in a preheated 180C oven for 30 minutes, remove the foil and roast for a further 15 - 20 minutes or until the juices run clear when tested with a skewer. You can also check the thickest part of the roll with a meat thermometer - it should read 70C. Brush the prosciutto with the maple syrup and loosely cover with aluminium foil and allow the turkey breast to rest for 10 minutes before slicing into 1 cm pieces. Serve warm or at room temperature.