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Pancetta-wrapped turkey with roasted sprouts recipe

Pancetta-wrapped turkey with roasted sprouts recipe

1 rating

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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