Turkey Breast With Mozzarella And Prosciutto Recipes

TURKEY BREAST WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees.
• Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
• Melt butter and oil in a skillet large enough to hold all the fillets. In a bowl combine flour and salt and pepper to taste.
• When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan. Saute them for about 2 to 3 minutes a side. Remove and keep them warm in the oven.
• Deglaze the pan with the wine and juice from half the lemon. Let liquid reduce by a third. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
• Lay the fillets in the baking dish. Sprinkle the mozzarella cheese over them, then lay on the prosciutto. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.

TURKEY SCALOPPINE WITH PROSCIUTTO AND CHEESE

Steps:

• Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about 1/4-inch thick.
• Sprinkle the turkey pieces on both sides with salt and pepper.
• Dip the pieces in flour to coat well on both sides. Shake off excess.
• Preheat the broiler to high.
• Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1 1/2 minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
• Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
• Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC

Steps:

• Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
• Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
• Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
• Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC

Steps:

• Pat turkey dry.
• Run hands under skin of turkey, separating skin from breast and thighs.
• Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
• Carefully arrange half of prosciutto under skin over breast and thighs.
• Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
• Sprinkle remaining prosciutto into cavity.
• Place turkey in heavy large roasting pan.
• Cover with plastic and chill overnight.
• Preheat oven to 450°F
• Rub outside of turkey with oil.
• Season with pepper.
• Place 1 head of garlic in cavity of turkey.
• Place 2 heads of garlic in roasting pan.
• Tie turkey legs together.
• Roast turkey 30 minutes.
• Reduce oven temperature to 325°F
• Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
• Transfer turkey to platter.
• Surround with roasted garlic and garlic from turkey cavity.
• Remove prosciutto from turkey cavity; reserve.
• Tent turkey with foil.
• Pour pan juices into large glass measuring cup.
• Skim fat from surface of pan juices, reserving 3 tablespoons fat.
• Set roasting pan over medium-high heat.
• Add wine and bring to boil, scraping up any browned bits.
• Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
• Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
• Add flour; stir until golden, about 2 minutes.
• Whisk in pan juices.
• Mix in 1/2 teaspoon rosemary.
• Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
• Mix in reserved prosciutto.
• Garnish turkey with rosemary springs. Serve with gravy.

ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST

Steps:

• For prosciutto butter:
• Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.
• For gravy base:
• Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes. Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup. Remove meat from neck and chop. Combine neck meat and chopped giblets in bowl with broth from pot. (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.
• Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• Strain pan juices into 8-cup measuring cup; spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 5 cups total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

TURKEY BREASTS WITH MOZZARELLA AND TOMATOES

Steps:

• Melt 2 tablespoons of butter in a large frying pan. Add turkey and fry until golden brown on both sides.
• Season with salt and pepper.
• Place turkey slices in a shallow baking dish in 1 layer and cover each with a slice of mozzarella cheese and some of the chopped tomatoes.
• Dot with remaining butter and bake in a 375 degree oven for 20 minutes or until tomatoes are cooked and cheese has melted.
• Before serving sprinkle with fresh chopped parsley.