One of the best things about travelling is tasting new dishes that give you ideas to recreate at home. When I discovered that many Italians serve turkey at Christmas I thought a delicious rolled deboned turkey breast would be the perfect size for our group and - mercifully - could be made ahead. I didn't count on a free‑range turkey shortage (it's a thing), but a brilliant butcher came to the rescue and I ended up with deboned turkey breasts ready to roll, roast and carve. It's so embarrassingly easy you'll feel like you've got away scot‑free - well, except for that turkey shortage.
Turkey "Porchetta" & Gravy
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2x attached turkey breasts, deboned, skin on (your butcher can do this for you)
200g/7ozs. prosciutto
1/4 cup rosemary and sage
2 tablespoons salt flakes
1 tablespoon fennel seeds
Step 1 - Heat the salt, rosemary and fennel seeds in a saucepan until fragrant. Remove from heat and cool. Grind in a mortar and pestle with the sage leaves. Lay out the turkey breast. Spread this mixture in all of the crevices and then lay prosciutto on top. Roll up and wrap in more prosciutto and then secure with kitchen string. You can do this a day ahead if you need to.
Step 2 - Preheat oven to 180C/350F. Roast the turkey for 45 minutes per kilo. Allow to cool completely before carving so that it carves well.
Step 3 - Reserve the juices in the pan and skim off the fat (I put it in the fridge as I baked it that morning to allow it to cool). Combine with a cup of chicken stock in a small saucepan. Heat to a simmer. While it is heating, mix 3 tablespoons cornflour with 5 tablespoons of cold water to make a slurry. Turn the heat of the stock down to low and add the cornflour mixture and stir constantly while it thickens. If you want it thicker you can make a bit more cornflour mixture to thicken it further, it just depends on personal preference.
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