Prosciutto wrapped turkey
- 120g (2 cup) fresh breadcrumbs
- 1 x 170g pkt craisins (dried cranberries)
- 1 x 80g pkt pistachio kernels, coarsely chopped
- 1/2 cup chopped fresh continental parsley
- 1 tbs finely grated lemon rind
- 2 eggs
- 6kg (size 60) fresh or thawed turkey, neck removed
- 12 (about 120g) thick slices prosciutto
- 12 sprigs fresh thyme
White wine gravy
- 50g (1/3 cup) plain flour
- 500ml (2 cups) chicken stock
- 250ml (1 cup) white wine
- Step 1 - Preheat oven to 180°C. Place shelf in the lowest position. Combine the breadcrumbs, craisins, pistachio, parsley and lemon rind in a bowl. Add the eggs and stir until combined.
- Step 2 - Remove excess fat and giblets from the turkey. Wipe inside and out with paper towel. Fill cavity with the breadcrumb mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Add a small amount of water to a large roasting pan. Place turkey, breast-side up, on a wire rack in pan.
- Step 3 - Arrange the prosciutto, overlapping slightly, over the turkey. Tuck the thyme sprigs underneath the prosciutto. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast in oven for 2 1/2 hours. Remove paper and foil.
- Step 4 - Increase oven temperature to 200°C. Roast for 35-45 minutes or until prosciutto is crisp and the juices run clear when the turkey's thigh is pierced with a skewer. Transfer turkey to a plate and cover with foil. Set aside for 15 minutes to rest.
- Step 5 - Meanwhile, to make the white wine gravy, discard the liquid from the roasting pan. Place pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy thickens.
- Step 6 - Transfer the turkey to a serving platter and serve with white wine gravy.