Prosciutto-Wrapped Turkey Breast with Sage Butter

Prosciutto-Wrapped Turkey Breast with Sage Butter ingredients

• 2.5 lbs boneless, skinless turkey breast
• 8 slices prosciutto
• 1/2 cup unsalted butter
• 12 leaves fresh sage leaves
• 2 cloves garlic
• 1 tsp fresh thyme leaves
• 1/2 cup dry white wine or chicken broth
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

How to make Prosciutto-Wrapped Turkey Breast with Sage Butter

1. Preheat your oven to 400°F (200°C). Pat the turkey breast dry thoroughly with paper towels to ensure a good sear and crispy prosciutto.
2. In a small saucepan, melt 1/2 cup of unsalted butter over low heat. Add 12 fresh sage leaves, 2 minced garlic cloves, and 1 tsp fresh thyme leaves; simmer gently for 5 minutes until fragrant, then remove from heat and set aside.
3. Season the turkey breast all over with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Lay out 8 slices of prosciutto slightly overlapping on a clean work surface to form a rectangle large enough to wrap the turkey breast.
5. Brush the turkey breast generously with some of the sage butter, then carefully place it on one end of the prosciutto rectangle. Tightly roll the turkey breast in the prosciutto, ensuring it is fully enclosed.
6. Heat 1 tbsp olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once hot, sear the prosciutto-wrapped turkey breast for 3-4 minutes on all sides until the prosciutto is crisp and golden brown.
7. Transfer the skillet to the preheated oven and roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey registers 160-165°F (71-74°C). Halfway through cooking, baste the turkey with any remaining sage butter.
8. Carefully remove the turkey from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 10-15 minutes; the internal temperature will continue to rise to 165°F (74°C) as it rests, ensuring juicy results.
9. While the turkey rests, place the skillet back on the stovetop over medium heat. Pour in 1/2 cup dry white wine or chicken broth and 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until slightly reduced, then strain the sauce if desired.
10. Slice the rested turkey breast into thick medallions, drizzle with the pan sauce, and serve immediately.

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