Ingredients
2g sea salt
5g fennel seeds
5g rosemary
5g sage
4.5kg turkey boned out
100g parma ham
15g KNORR Professional Garlic Puree
Method
- Chop the fennel and sage together then mix with the sea salt.
- Lay the parma ham on to the work top.
- Place the boned out turkey on top and place the breast fillets into the gap where the legs meet.
- Spread with the KNORR Garlic Puree then sprinkle over the herbs.
- Starting from the bottom, roll turkey tightly with parma ham, keeping parma ham in place.
- Tie together with butcher’s string at 3-inch intervals.
- Preheat the oven to 180°C.
- Heat the oil then seal the turkey on all sides.
- Place into a roasting tray and cook for 50-55 mins or until the temperature reaches 72°C.
- Remove from the oven then loosely cover and allow to rest for 30 min.
- Slice the turkey into thick slices and serve two per portion.
