Ingredients
For the seasoning:
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Sea salt 2.0 g
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Fennel seeds 5.0 g
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Rosemary 5.0 g
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Sage 5.0 g
For the turkey:
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Turkey boned out. 4.5 kg
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Parma ham 100.0 g
Preparation
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For the seasoning:
- Chop the fennel and sage together then mix with the sea salt.
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For the turkey:
- Lay the parma ham on to the work top.
- Place the boned out turkey on top and place the breast filets into the gap where the legs meet.
- Spread with the KNORR Garlic Puree then sprinkle over the herbs.
- Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place.
- Tie together withbutchers stringat 3-inch intervals.
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To cook:
- Preheat the oven 180°C.
- Heat the oil then seal the turkey on all sides.
- Place into a roasting tray and cook for 50-55 min. or until the temperature reaches 72°C.
- Remove from the oven then loosely cover and allow to rest for 30 min.
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To serve:
- Slice the turkey into thick slices and serve two per portion.