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● Cranberry-Prosciutto Stuffed Turkey
For the stuffing:
1 cup orange juice
2 cups sugar
1 pound cranberries, or substitute dried cranberries
2 medium apples, cubed
2⁄3 cup golden raisins
zest of 1 lemon, grated
zest of 1 orange, grated
31⁄2 tablespoons brandy, or
substitute sherry
6 ounces prosciutto, diced
For the turkey:
1 boneless turkey breast, about 21⁄2 pounds
1⁄4 cup olive oil
salt
Prepare the stuffing: In a saucepan over high heat, bring the orange juice to a boil. Add the sugar, reduce the heat to low and cook, stirring, until the sugar dissolves. Add the cranberries, apples, raisins and zests. Simmer for 5 minutes, then add the brandy. Cook for 8 more minutes, until the cranberries pop. (This may take longer if using dried cranberries.) In a bowl, combine 2 cups of the cranberry compote and the prosciutto. Mix well to combine and set aside. Reserve the remaining cranberry compote.
Meanwhile, prepare the turkey: Preheat the oven to 400°. Using a pairing knife, carefully remove the skin. Using a sharp knife, butterfly the turkey breast, being careful not to cut through the flesh. Spread a thin layer of the cranberry-prosciutto mixture over the turkey, leaving a 1⁄2 inch border. Starting at 1 end of the turkey breast, roll the turkey over itself. Using butcher’s string, secure the turkey roll (as shown in the photos).
Place the stuffed turkey breast in a roasting pan and transfer to the oven to roast for about 30 minutes, basting every 15 minutes with its own juices. Lower the oven temperature to 350° and cook for an additional 30 minutes, continuing to baste, until the turkey is cooked through and a meat thermometer inserted internally reaches 180º. Remove from the oven and set aside to cool for 10 minutes before slicing. ● Serves 4
Wine
Suggestion: Juicy Medium-Bodied