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.
- 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.
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