Mediterranean Turkey Fillet
Combine Latteria Sorensina Provolone, Saclà Sun-dried Tomatoes, Green Valley Olives and Saclà Capers together to make the filling. Cover butterflied turkey fillet with a sheet of plastic wrap and lightly batten out to 2 cm thickness. Overlap slices of Jamon Boedga next to each other on a roasting dish to form a rectangle, lay turkey fillet on top and cover with filling. Season with pepper. Roll up to enclose, wrapping the jamon around the turkey to form a roll. Brush with a little of the oil from the sun-dried tomatoes. Bake at 200°C for 30-35 minutes, basting regularly until golden brown and cooked through. Cover with foil and allow to rest for 10 minutes before carving into slices. Arrange on a platter and serve with vegetables or salad.
*How To Butterfly a Turkey Fillet
To butterfly the turkey fillet, place it skin side down on the board with the narrow part of the turkey facing you. From the centre of the fillet, cut horizontally into the thickest part on the right hand side, cutting almost all the way through to open it out like a book. Repeat with the other side so the meat lays flat. If it’s easier, just ask the butcher to do this for you!
- The rolled turkey fillet can be assembled and refrigerated up to 4 hours before cooking. Bring to room temperature by removing from fridge 1 hour before cooking.