Pancetta-wrapped turkey with roasted sprouts recipe
Served with a creamy dressing rather than the traditional gravy, these pancetta-wrapped turkey breasts make a sophisticated festive dinner for two that’s ready in under an hour.
See method- Serves 2
- 30 mins to prepare and 30 mins to cook
- 719 calories / serving
Ingredients
- knob of butter, softened
- 2 tsp chopped thyme leaves
- 2 tsp chopped tarragon
- 400g turkey breast
- 6 slices pancetta
- 300g small potatoes
- 125g shallots, peeled and halved
- ½ lemon, sliced thinly
- 1 tbsp olive oil
- 50ml white wine
- 300g Brussels sprouts, whole (or halved if large)
- ½ tsp Dijon mustard
- 150ml low-fat crème fraîche
Each serving contains
- Energy
- 3010kJ 719.0kcal
- Fat
- 31g
- Saturates
- 12g
- Salt
- 1.4g
- Sugars
- 14g
of the Reference intake
Carbohydrate 40.9gProtein 66.8gFibre 2.8g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Mix the butter with the thyme and 1 tsp tarragon, rub over the turkey breast and wrap with pancetta.
- Put the potatoes, shallots, lemon and oil in a large roasting tin. Nestle in the turkey, pour over the wine, cover with foil and roast for 30 mins, then pour off and reserve the excess juice.
- Meanwhile, add the sprouts to a pan of boiling water and cook for 2 mins. Drain and run under cold water. Add to the turkey tray after the initial cooking time and roast for 15 mins.
- In a pan, warm through the mustard, crème fraîche and remaining 1 tsp tarragon with the reserved juices. To serve, drizzle over the sliced turkey and roasted vegetables.
- See more Turkey recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
