maple and prosciutto wrapped
brined turkey breasts with herb butter
- 2 cups (500ml) dry white wine
- 2 cups (500ml) water
- ¼ cup (60g) table salt
- ½ cup (90g) light brown sugar
- 6 cloves garlic, bruised
- 4 sprigs flat-leaf parsley
- 1 bunch sage (about 6 sprigs)
- 4 sprigs thyme
- 2 bay leaves
- 1 litre water, extra
- 2 x 1.8kg turkey breast fillets, skin on
- 20 slices prosciutto
- ¼ cup (60ml) maple syrup
- Dijon mustard, to serve
- store-bought fruit chutney, to serve
- 2 cloves garlic, crushed
- ⅓ cup finely chopped flat-leaf parsley
- 2 teaspoons finely chopped thyme
- 2 teaspoons finely chopped sage
- 2 teaspoons finely grated lemon rind
- 300g unsalted butter, softened
- 2 teaspoons sea salt flakes
- 2 teaspoons cracked black pepper
- Place the wine, water, salt, sugar, garlic, parsley, sage, thyme and bay leaves in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the salt. Allow to cool slightly and pour the brining liquid into a large (6-litre-capacity) non-reactive container+. Add the extra water and stir to combine. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey breasts, skin-side down, into the brine. Cover and refrigerate for 2–3 hours (but no longer).
- To make the herb butter, place the garlic, parsley, thyme, sage, lemon rind, butter, salt and pepper in a medium bowl. Mix well to combine and set aside.
- Preheat oven to 180°C (350°F). Line a large baking tray with aluminium foil. Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper.
- Spread the herb butter under the skin. Lay 10 slices of the prosciutto on a board, overlapping slightly. Top with a turkey breast, skin-side down. Wrap the prosciutto around the turkey breast, pressing to secure. Repeat with the remaining prosciutto and turkey. Place the turkey breasts on the tray and roast for 1 hour or until golden and the juices run clear when tested with a skewer. Brush the prosciutto with the maple syrup, loosely cover with aluminium foil and allow to rest for 15 minutes.
- Thinly slice the turkey and serve with mustard and fruit chutney. Serves 6–8
+ Non-reactive materials include glass, plastic and stainless steel.
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