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Pancetta-wrapped turkey with roasted sprouts recipe

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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. See method

Serves 2
30 mins to prepare and 30 mins to cook
719 calories / serving

Ingredients

knob of butter, softened
2 tsp chopped thyme leaves
2 tsp chopped tarragon
400g turkey breast
6 slices pancetta
300g small potatoes
125g shallots, peeled and halved
½ lemon, sliced thinly
1 tbsp olive oil
50ml white wine
300g Brussels sprouts, whole (or halved if large)
½ tsp Dijon mustard
150ml low-fat crème fraîche

Each serving contains

Energy
3010kj
719kcal 36%
Fat
31g 44%
Saturates
12g 62%
Sugars
14g 15%
Salt
1.4g 24%

of the reference intake
Carbohydrate 40.9g Protein 66.8g Fibre 2.8g

Method

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.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.