A few times a year, we are lucky to get Free Range Turkey Breasts. Such a nice treat to have instead of the whole bird. Well, when I got home and unwrapped this large turkey breast, I discovered the butcher had removed the skin! I was a little annoyed - you need the skin to help keep the turkey meat moist. So I thought what to do?
After marinating the turkey breast for 2 hours, I decided to use fresh sage, and then wrap the turkey breast in Prosciutto. Prosciutto saved the day, yeahhhh! Actually, this worked really well - the turkey was tender, the prosciutto was crisp, and the turkey had a lovely garlic sage flavor. Thanks to the Butcher, I had to come up with a way to save this turkey breast, and it turned out so so good! This would be fantastic with chicken too.
We also had our first lettuce and salad greens from the garden this night:
There are three kinds of lettuce in this bowl, as well as spinach, lambsquarter, and baby beet greens. Yum!
Then we had a side dish of fresh sauted Swiss Chard - also from the garden.
Prosciutto Sage Wrapped Turkey Breast:
3lb. Free Range Turkey Breast, bone in
8 fresh Sage leaves
3-4 slices of Prosciutto
1 cup dry White Wine
salt and pepper
juice of 1 lemon
1 minced garlic clove
1 sprig fresh Thyme, leaves removed
salt and pepper
4-5 Tblsp. olive oil
Mix up the marinade in a bowl, place in the turkey breast and marinate for 1-2 hours in the refrigerator.
Place the turkey in a roasting pan, and add the minced garlic from the marinade on top of the turkey breast. Lay down the Fresh Sage leaves onto the turkey breast:
Then wrap the prosciutto onto the turkey breast to cover:
Bake in a preheated oven at 350 degrees for 1 1/2 - 2 hours, until cooked through. Half way through cooking time, add a splash of water to the pan. Fifteen minutes later, baste the turkey breast with the drippings. At least 2-3 times before the turkey breast has finished cooking.
Then transfer to a platter, cover in foil to rest. Rest about 10 minutes then slice. Crumble the prosciutto, and remove the sage leaves and discard.
To the pan drippings, add in about 1 cup of dry white wine, a couple of sage leaves, one small sliced shallot, salt and pepper and bring to a simmer.
Simmer until reduced to half, then add in a good knob of butter, swirling to pan to melt. Remove the sage leaves, and serve over the sliced turkey breast. Crumble the prosciutto on top of the meat, and enjoy!