#HealthyFood #Recipes
“Prep the turkey the day before, cover it and refrigerate it overnight. Remove it from the fridge 30 minutes before cooking“

  •     1 x 1.5kg turkey breast fillet
  •     16 fresh sage leaves
  •     12 large, thin, round slices mild pancetta
  •     125ml light olive oil
  •     4 shallots, thinly sliced
  •     150ml dry white wine
  •     185ml chicken stock
  •     ¼ lemon
  •     60g unsalted butter, chilled and diced


    1. Trim the turkey breast and cut it into 12 even pieces. Cover each with plastic wrap and pound with a meat mallet or rolling pin until about 8mm thick. Season with pepper only and place a sage leaf on top of each (remaining 4 leaves are for the sauce). Wrap a slice of pancetta around each piece of turkey, holding the sage in place.
    2. Preheat the oven to 160°C. Line a baking tray with baking paper. Heat 2 tbs oil in a frying pan over medium-high heat. Place 4 pieces of turkey in the pan sage-side down. Cook for 4 minutes, then turn and cook for a further 4 minutes. Transfer to the tray. Repeat with remaining turkey pieces, 4 at a time. Place the turkey in the oven and turn the oven off.
    3. For the sauce, heat remaining oil in the pan over low heat. Add shallot, a few grinds of pepper and a pinch of salt and sauté for 5 minutes. Increase heat to medium and deglaze pan with wine, scraping up any bits stuck on the base. Cook until the wine has reduced by half, then add the stock and again reduce by half. Squeeze in a few drops of lemon and add remaining sage. Bring to the boil, then whisk in the butter a cube at a time until smooth and shiny.Serve turkey with the sauce and a slaw.

      Nutrition Per Serve
      • Energy : 2625 kj
      • Fat (saturated) : 12 g
      • Carbohydrate (sugars) : 0.5 g
      • Carbohydrate (total) : 1 g
      • Protein : 62 g
      • Sodium : 1290 mg

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