For many people, turkey is a traditional part of Christmas feasts and this turkey roll recipe is one of the best ways to enjoy it. Tender turkey breast is filled with a pear, prune and walnut stuffing then rolled in prosciutto and roasted. As well as being delicious, it’s simple to make, with just 20 minutes of prep time and about an hour in the oven – making it much quicker than a whole turkey. Serve with your favourite sides or Christmas salads.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). To make stuffing, heat butter in a pan on medium. Cook onion, stirring, for 5 minutes, until softened and golden. Add pear. Cook for another 4 minutes, until softened. Combine onion mixture with remaining stuffing ingredients. Season.
Place turkey skin side down on a work surface. Use a sharp knife to open out thick sections of turkey and form one large rectangle. Arrange stuffing lengthways down centre. Roll to enclose. Place turkey roll seam side down. Cover with prosciutto. Use string to tie at 4cm intervals.
Place oil and butter in a baking pan. Heat in oven for 5 minutes. Add turkey and turn to coat. Add wine to pan.
Bake for 45-55 minutes, basting turkey frequently with pan juices, until meat juices run clear when a skewer is inserted into centre. Cover loosely with foil. Rest for 15 minutes.
Remove string from turkey and cut into slices. Serve with gravy and roasted vegetables with rosemary, if you like.
Turkey roll tips and notes
- To remove the bone from a whole turkey breast (sometimes called a “buffe” or “buffet”), cut away the meat from each side of the bone, keeping it in one piece. Your butcher can do this for you.
- You can also usually buy turkey breast with or without the bone in them at most butchers and supermarkets.
- Remember to preheat your oven so that the turkey roll cooks evenly. It typically takes about 10 minutes for an oven to heat up.
- For this recipe, 1.5kg of turkey breast takes 45-55 minutes to cook after it’s stuffed and wrapped in prosciutto. It will take longer if your turkey weighs more, and may cook faster if it weighs less, so make sure you check by putting a skewer through the centre. The juices will run clear when the turkey roll is cooked. You can also use a cooking thermometer – the temperature should be at least 74°C.
- Store leftover turkey roll in an airtight container in the fridge for up to 3 days. But keep in mind you should store within 2 hours of serving, based on food safety details on healthdirect.gov.au.
