2 tablespoons Moro Tradicional Olive Oil, 1 small onion, chopped, 1 clove garlic, chopped, 1 rasher bacon, chopped, 200g chicken mince, ¼ cup shelled pistachio nuts, 1 bunch fresh thyme, 1 turkey fillet (approximately 1kg), butterflied*, 12 thin slices prosciutto, freshly ground black pepper, to taste, 1/3 cup Moro Tradicional Olive Oil, extra , grated rind of 1 orange, 1 cup freshly squeezed orange juice, 2 cloves garlic, crushed, 2 teaspoons French mustard
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.