1 hour 15 Minutes
08
Heat Moro Tradicional Olive Oil in a fry pan and sauté the onion, garlic and bacon until softened and bacon is golden.
Allow to cool and combine with chicken mince, pistachio nuts and 1 tablespoon chopped thyme leaves.
Cover butterflied turkey fillet with a sheet of plastic wrap and lightly batten out to 2 cm thickness.
Lay mince mixture along the center and roll up to enclose, securing with skewers.
Wrap in prosciutto, season with pepper and place in a baking dish with half the remaining thyme sprigs.
Combine extra olive oil with orange rind, juice, garlic and mustard and pour over turkey. Bake at 200°C for 35-40 minutes, basting regularly until golden brown and cooked through.
Cover with foil and allow to rest for 10 minutes before removing skewers and carving.
Arrange on a platter and serve on a bed of Pear and Parsnip Puree drizzled with pan juices and garnished with remaining thyme.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
