Turkey Roast with Prosciutto, Prunes and Sage

Adapted from Radically Simple

The concept of a Sunday roast is endearing. However, I don’t typically have the urge to cook a big piece of meat often enough to make this a weekly tradition. I love this turkey breast roast because it’s easy, fast, delicious and healthy. This is great for a Sunday when I want to have a special meal but, as is often the case, little energy to execute.

  • 2-1/4 pound boneless turkey breast, skin on
  • Kosher salt
  • Black pepper
  • 3 oz. thinly sliced prosciutto
  • 10 large pitted prunes
  • 1/4 cup pine nuts
  • 12 large fresh sage leaves
  • 12 medium shallots, trimmed and peeled
  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter
  • Preheat the oven to 400 degrees F.
  • Place turkey breast skin side down on a large sheet of wax paper or plastic wrap. Place a sheet of plastic wrap over the top, then pound the meat with a mallet until it reaches a thickness of about 1 inch. Sprinkle the meat with salt and pepper. Spread the prosciutto evenly over the turkey breast. Arrange the prunes in a thin row down the center length of the turkey breast, then top with the pine nuts and 6 sage leaves. Roll up tightly, then secure with kitchen twine at 2-inch intervals. Tuck the remaining sage leaves under the twine. Season the outside of the roll with salt and pepper, then place it into a roasting pan.
  • Spread the shallots along the sides of the turkey breast. Drizzle with the olive oil. Roast the turkey and shallots for 45 minutes, until meat is cooked through. Remove roast from the oven and place the meat and the shallots on a cutting board. Cover the turkey roast tightly with foil and allow to rest for 10 minutes.
  • While turkey rests, pour the broth and wine into the roasting pan. Place it over a burner at medium-high heat and scrape the browned bits for about 3 minutes. Strain the mixture into a saucepan, then add the butter and swirl until melted.
  • To serve, slice the turkey into thick chunks with the shallots and pan sauce on the side.
  • Quick Tips
  • 1. If you can’t find a de-boned turkey breast with skin at your store, see if you can find a bone-in turkey breast and then have the butcher cut the bone out for you. Ask the butcher to create 2 boneless halves, then you can freeze the second one for another day.
  • 2. The prunes I used seemed just a tad dry. If the prunes you are using aren’t moist, you can put them in a little boiling water for a few minutes to rehydrate them a touch. Drain them and proceed. I would have done this had I realized they wouldn’t soften up at all while cooking.
  • 3. Pan sauces tend to throw me off. I always feel rushed and stressed trying to prepare a sauce while everyone is waiting for dinner to be served at long last. This sauce was wonderful! Not only was it very easy to make (despite the fact I didn’t have many browned bits to be scraped), it really enhanced the flavor of the meat. I also drizzled it all over my vegetables once the meat was gone.

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 6

2 responses to “Turkey Roast with Prosciutto, Prunes and Sage”

  1. Kate Townsend says:

    Oh, girl! I cannot tell you how much our family LOVED this recipe! It is so easy, cooks quickly, and delicious! It will be a permanent item on the menu! Thanks and keep ’em coming!

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