Thursday, April 10, 2008

Prosciutto-Wrapped Turkey Breast With Fennel and Red Pepper

1/2 to 2 pound turkey breast
5 slices prosciutto
1 bulb fennel
1 red pepper
1 tablespoon olive oil
Salt and pepper

Preheat the oven to 375 degrees.

Cut fennel into large chunks. Cut red pepper into 2 inch strips. Toss with 1 teaspoon olive oil, salt, and pepper. Place on the bottom of a parchment-lined baking pan.

Place turkey breast on top of the vegetables. Add salt and pepper. * Wrap the top of the turkey with a single layer of prosciutto, slightly overlapping each piece.

Cover with aluminum foil and cook for 45 minutes. Remove foil, baste turkey with remaining olive oil, and return to the oven uncovered. Continue to cook until the internal temperature reaches 170 degrees. Remove from the oven and rest for 15 minutes. The internal temperature should rise to 180 degrees.

* Since the prosciutto is salty, add less salt then you normally would to a roast.

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