Turkey Saltimbocca

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By Darren Purchese

Take a break from Christmas tradition and do something different this year! Better than a boring old roast and a lot easier to get right as well. Get the prep done ahead of time and your guests will be impressed with the no stress lunch done in no time! Great with soft cheesy polenta and Brussels sprout slaw.

 

Time

0

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

6
servings

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Ingredients

Servings

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1 turkey breast fillet, 1.5kg
24 large sage leaves
 q.s. black pepper
 q.s. salt flakes
36 pancetta, large thin round slices
 q.s. olive oil
4 small shallots, peeled and sliced thinly
150 ml dry white wine
175 ml chicken stock
½ lemon juice
60g butter, unsalted, cold and diced
1

To start… trim the turkey breast and cut it into 12 equal sized pieces. Flatten each piece by pounding with a meat mallet or rolling pin in between cling wrap. Season each piece of the meat with with black pepper only, no salt at this point, and then place a sage leaf onto the surface of each one.

 

2

Wrap the turkey… cover the turkey pieces with a slice of pancetta to cover the sage and all of the turkey flesh, you may need another half slice to completely cover it, turn all the turkey piece over and repeat with sage and pancetta.

 

3

Preheat an oven… to 160°C and then heat a large heavy based frying pan and add a dash of olive oil to the pan. Cook 4 pieces of saltimbocca at a time by laying them into the pan presentation side down. Cook until golden brown before turning them over and repeating on the other side. Place the turkey onto a baking tray lined with paper and set aside while you cook the remaining 8 pieces in sets of 4. Please note don’t clean the pan in between each batch, as all of the brown gnarly bits will form the bases of our sauce.

 

4

Place all... of the turkey pieces into the oven and turn the oven off while you make the sauce.

 

5

Place the pan... onto a low heat and add the shallots, gently sauté and cook the shallots, with a few grinds of pepper for 5 minutes.

 

6

Turn the heat... to medium and add the white wine to deglaze, scrape the base of the pan and reduce the wine by half. Add the chicken stock and again reduce this by half. Add a squeeze of lemon juice. Heat to a boil and then reduce the heat and whisk in the butter a cube at a time until you have a smooth and shiny sauce. Season with salt only if required. Pancetta is very salty so it may not be needed at all.

 

7

To serve... place the cooked turkey pieces on a platter or and serve the sauce immediately.

 

1
0 hours 0 minutes

To start… trim the turkey breast and cut it into 12 equal sized pieces. Flatten each piece by pounding with a meat mallet or rolling pin in between cling wrap. Season each piece of the meat with with black pepper only, no salt at this point, and then place a sage leaf onto the surface of each one.

2
0 hours 0 minutes

Wrap the turkey… cover the turkey pieces with a slice of pancetta to cover the sage and all of the turkey flesh, you may need another half slice to completely cover it, turn all the turkey piece over and repeat with sage and pancetta.

3
0 hours 0 minutes

Preheat an oven… to 160°C and then heat a large heavy based frying pan and add a dash of olive oil to the pan. Cook 4 pieces of saltimbocca at a time by laying them into the pan presentation side down. Cook until golden brown before turning them over and repeating on the other side. Place the turkey onto a baking tray lined with paper and set aside while you cook the remaining 8 pieces in sets of 4. Please note don’t clean the pan in between each batch, as all of the brown gnarly bits will form the bases of our sauce.

4
0 hours 0 minutes

Place all... of the turkey pieces into the oven and turn the oven off while you make the sauce.

5
0 hours 0 minutes

Place the pan... onto a low heat and add the shallots, gently sauté and cook the shallots, with a few grinds of pepper for 5 minutes.

6
0 hours 0 minutes

Turn the heat... to medium and add the white wine to deglaze, scrape the base of the pan and reduce the wine by half. Add the chicken stock and again reduce this by half. Add a squeeze of lemon juice. Heat to a boil and then reduce the heat and whisk in the butter a cube at a time until you have a smooth and shiny sauce. Season with salt only if required. Pancetta is very salty so it may not be needed at all.

7
0 hours 0 minutes

To serve... place the cooked turkey pieces on a platter or and serve the sauce immediately.