Prosciutto wrapped turkey breast

By Lynn Crawford
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  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoon lemon zest
  • 1 tablespoon sage leave, finely chopped
  • 2 garlic cloves, finely minced
  • 1 3-4 pound turkey breast, skin on Olive oil for brushing
  • 12 slices of proscuittto
  • Salt and pepper


  1. Preheat oven to 375ºF.  Place the butter, lemon rind, sage, garlic, salt and pepper in a bowl and mix well to combine. Gently push a spoon between the skin of the turkey and the breast meat to release the skin from the flesh. Using your fingers, evenly distribute the butter mixture under the skin. Brush with the oil and sprinkle with the extra salt and pepper.
  2. Wrap the prosciutto around, place on a greased rack in a baking dish and roast for one hour and 15 minutes or until the skin is golden and the juices run clear when tested with a skewer. Rest the turkey for 15 minutes before carving.  


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