Name: Maple-Glazed Prosciutto-Wrapped Turkey Breast
Prep time: 25 min
Cook time: 1 h
Total time: 4 h
Yield: 8–10 servings
Cuisine: Italian-Inspired
Ingredients: 2 cups (500 ml) dry white wine; 2 cups (500 ml) water; 1/4 cup (60 g) table salt; 1/2 cup (90 g) 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 cold water, extra; 2 x 1.8 kg turkey breast fillets, skin on; 20 slices prosciutto; 1/4 cup (60 ml) maple syrup; Dijon mustard, to serve; Fruit chutney, to serve; 2 cloves garlic, crushed; 1/3 cup flat-leaf parsley, finely chopped; 2 teaspoons thyme, finely chopped; 2 teaspoons sage, finely chopped; 2 teaspoons finely grated lemon zest; 300 g unsalted butter, softened; 2 teaspoons sea salt flakes; 2 teaspoons cracked black pepper

1

Searing the Beef

Brining ensures juicy turkey — don’t skip this step, but avoid over-brining.
Spicy fruit chutney pairs especially well with the salty prosciutto and maple glaze.
Leftovers make excellent sandwiches the next day.

Notes

1

Make the brine: In a medium saucepan, combine wine, water, salt, sugar, garlic, parsley, sage, thyme, and bay leaves. Bring to a boil, stirring until the salt dissolves. Let cool slightly, then transfer to a large non-reactive container. Stir in the extra litre of water.

2

Brine the turkey: Carefully loosen the skin from each turkey breast. Submerge turkey, skin-side down, in the brine. Cover and refrigerate for 2–3 hours (do not exceed this or the meat may become too salty).

3

Prepare herb butter: In a bowl, mix garlic, parsley, thyme, sage, lemon zest, butter, salt, and pepper until well combined.

4

Assemble: Preheat oven to 180°C (350°F). Line a large baking tray with foil. Remove turkey from brine, pat dry with paper towels, and discard brine. Spread herb butter under the skin of each breast. Lay 10 slices of prosciutto on a board, slightly overlapping. Place a turkey breast, skin-side down, on top and wrap tightly with prosciutto. Repeat with remaining breast and prosciutto.

5

Roast: Place turkey breasts on the tray and roast for about 1 hour, or until golden and juices run clear when pierced with a skewer. Brush prosciutto with maple syrup, loosely cover with foil, and rest for 15 minutes.