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Boneless Turkey Breast with Prosciutto Crust
Boneless Turkey Breast with Prosciutto Crust

Succulent turkey breast with Euro touches.


  • 1.7kg boneless turkey breast, skin on
  • 100g prosciutto
  • 2 tablespoons of butter
  • Rosemary
  • Sage
  • Thyme
  • Pinch of salt and pepper


  1. Heat the oven to 170° C/ 150° C fan with a wire rack in the middle.
  2. Roll the turkey into a log shape and place the skin side up.
  3. Peel back the skin and place 1 tablespoon of butter under it.
  4. Sprinkle salt and pepper evenly over the turkey.
  5. Arrange the slices of prosciutto horizontally on the skin side of the turkey.
  6. Using kitchen twine, secure the prosciutto to the turkey in internals approximately 3cm apart.
  7. Tuck the rosemary, sage and thyme springs under the twine and add another tablespoon of butter on top of the turkey.
  8. Place the turkey on a rack inside a roasting tray to allow for the drippings to collect.
  9. Cook for 30-35 mins per kilo (no stuffing) or 40-45 mins per kilo (with stuffing). The juices will run clear when cooked. Use a meat thermometer to make sure the temperature is at least 75° C in the centre.
  10. Remove the turkey from the oven and cover with foil. Let the turkey rest for 30 minutes before serving.