Description
This Prosciutto Wrapped Stuffed Turkey Breast recipe features a juicy turkey breast butterflied and stuffed with a flavorful mixture of fresh herbs, dried cranberries, seasoned bread crumbs, and garlic. Wrapped in delicate slices of prosciutto and roasted to perfection, this elegant dish is perfect for festive dinners or special occasions, offering a beautiful presentation and a rich blend of savory and sweet flavors.
Ingredients
Scale
Turkey and Seasoning
- 3 pound turkey breast
- Kosher salt and pepper, to taste
Stuffing
- ¾ cup chopped fresh herbs (such as parsley, rosemary, thyme, and sage)
- ⅓ cup dried cranberries, chopped
- ¼ cup seasoned bread crumbs
- 4 garlic cloves, minced
- 2 teaspoons olive oil
Wrap
- 8 thin slices prosciutto
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting the turkey.
- Prepare Turkey Breast: Using a sharp knife, butterfly the turkey breast by slicing along the length without cutting all the way through. Open it like a book, place between plastic wrap, and pound to an even thickness with a meat tenderizer. Season both sides generously with kosher salt and pepper.
- Make Stuffing Mixture: In a bowl, combine the chopped fresh herbs, dried cranberries, seasoned bread crumbs, and minced garlic. Add olive oil and mix until the mixture is evenly moistened.
- Stuff Turkey: Spread the stuffing mixture evenly over the turkey breast, leaving a 1-inch border around the edges free of filling to prevent spilling during rolling.
- Roll and Wrap: Starting from the long side, roll up the turkey breast tightly to encase the stuffing. Place it seam side down on a baking sheet or in a baking dish. Then, lay the prosciutto slices over the rolled turkey, tucking edges underneath to cover fully.
- Roast: Roast the wrapped turkey breast in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit to ensure it is safely cooked but still juicy.
- Rest: Remove the turkey from the oven and let it rest for 10 minutes. This helps the juices redistribute for a moister result when slicing.
- Serve: Slice the turkey and serve it alongside mashed potatoes and gravy for a classic, comforting meal.
Notes
- Use a meat thermometer to ensure the internal temperature of the turkey reaches 165°F for safe consumption.
- To prevent the prosciutto from drying out, cover the turkey tightly to retain moisture during roasting.
- You can prepare the stuffing mixture a day ahead and keep refrigerated for convenience.
- For an extra touch, drizzle a little olive oil over the prosciutto before roasting to enhance crispness.
- Leftover turkey slices can be used in sandwiches or salads the next day.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of the recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 115 mg
