One of the best ways to cook turkey I think!
By opening up the breast you are creating a larger surface area to flavour with the pesto and prosciutto, and it really is easy to tie back up but, a spare pair of hands can be helpful!
As the meat cooks, wonderful juices with sediment will form on the base of the pan, use these to then baste the meat, they will give it a fantastic flavour.
I use my home made pesto, recipe in the blog, as I always have a few jars in the fridge.
Leftovers are super in sandwiches and salads.
2kg turkey breast
170g basil pesto
12 slices prosciutto
1 tablespoon olive oil
salt and pepper
Preheat the oven to 180degrees Centigrade.
Take the turkey breast and lay it on your chopping board.
Take a very sharp knife and cut the flesh, just above the skin, as if it were a book being opened. Don’t cut it all the way through.
Now, cut again, though the lower thick section, to create a third page, the breast should now be in one long thin piece.
Spread the pesto over the inside and then cover with prosciutto.
Roll the turkey so the skin is uppermost.
Take long pieces of string and tie lengthwise at 1cm intervals. Rub the skin with the olive oil.
Place in an oven proof dish and bake for 45 mins, remove from the oven and baste, roast for a further 30 mins, basting regularly.
Once cooked, remove from the oven, cover lightly with tin foil and allow to rest for 30mins.
Remove the string and carve into thick slices.