Turkey involtiniSERVES 4-6
An alternative to roasting a whole turkey that’s fast
and still a little special. Try to find breast from a
free-range bird – it’ll make this dish all the better.
turning occasionally, until
golden (30 seconds to 1 minute
eachside). Transfer pan to
oven and roast until turkey is
cooked through (12-15 minutes;
involtini willfeel hot inside –
to test, insert ametal skewer,
then place it against your lip).
Transfer to awarm platter and
cover with foil to keep warm.
3 Meanwhile, return pan
to medium heat. Add lemon
juice and, when bubbling,
add butter a little at a time,
whisking until thick and
emulsified. Season to taste.
4 Pour lemon sauce over
involtini, top with sage leaves
and serve with lemon halves.➤1 Preheat oven to 175°C. Spread
turkey slices on a chopping
board and season lightly. Lay
2 slices prosciutto over each
slice and scatter with sage. Roll
up and secure with toothpicks,
then dust lightly with flour,
shaking of excess.
2 Heat an ovenproof frying
pan large enough to fit all
involtini over medium heat.
Add oil, then involtini, and fry,400 gm turkey breast, cut across
the grain into 8 thin slices,
12cm-15cm long
16 thin prosciutto slices
2 tbsp coarsely chopped
sage, plus extra leaves
to serve
Plain flour, for dusting
2 tbsp olive oil
Juice of 1 lemon, plus lemon
halves to serve
60 gm chilled butter, diced
Turkey involtini
J.Lapping jug
from Burgg
Furniture. Blue
plate from Batch
Ceramics. Small
green plate
from Alex and
Trahanas. All
other props
stylist’s own.
Stockists p126.
Quick Meals
GOURMET TRAVELLER 53