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Prosciutto and Provolone Roast Turkey

Prosciutto and Provolone Roast Turkey

Main course | Easy | 3 hours 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 350°F (180°C).
  2. Whisk the olive oil with the chopped rosemary, garlic, salt, pepper, lemon zest and juice. Halve mixture.
  3. Carefully loosen the turkey skin with your fingers; rub the breast meat with half of the olive oil mixture.
  4. Sandwich 2 slices of cheese and leaves only from 1 rosemary sprig between 2 slices prosciutto. Repeat. Slide prosciutto ‘sandwiches' under the loosened skin to cover each turkey breast.
  5. Stuff the cavity with the remaining rosemary sprigs and the reserved fruit.
  6. Rub turkey all over with reserved olive oil mixture; roast on a rack in a roasting pan for 30 minutes. Lower oven temperature to 300°F (150°C).
  7. Roast for 3 hours, basting every 30 minutes, or until an instant-read thermometer inserted into the inner thigh registers 180°F (82°C). Serve carved turkey with Red Onion confit.

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