For the seasoning:

  • Sea Salt 2.0 g
  • Fennel seeds 5.0 g
  • Rosemary 5.0 g
  • Sage 5.0 g

For the turkey:


  1. For the seasoning:

    • Chop the fennel and sage together then mix with the sea salt.
  2. For the turkey:

    • Lay the parma ham on to the work top.
    • Place the boned out turkey on top and place the breast filets 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 prosciutto, keeping prosciutto in place.
    • Tie together withbutchers stringat 3-inch intervals.
  3. To cook:

    • Preheat the oven 180°C.
    • Heat the oil then seal the turkey on all sides.
    • Place into a roasting tray and cook for 50-55 min. or until the temperature reaches 72°C.
    • Remove from the oven then loosely cover and allow to rest for 30 min.
  4. To serve:

    • Slice the turkey into thick slices and serve two per portion.
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