This Turkey Saltimbocca recipe is a festive Italian-style poultry dish from Gino D’Acampo’s collection. He created this version to bring the classic veal saltimbocca concept to turkey, giving a lean holiday protein extra flavor by wrapping it with Parma ham and sage.
Ingredients (Serves 4)
- 4 turkey breast steaks (boneless)
- 4 slices Parma ham or prosciutto
- 8 fresh sage leaves
- 3 tablespoons olive oil
- 50 g butter
- 180 ml Marsala wine (or sherry or white wine)
- Salt and freshly ground black pepper
Instructions for Turkey Saltimbocca
- Place each turkey steak between two pieces of plastic wrap or parchment and gently pound with a rolling pin until moderately thin (but not so thin it tears). Season both sides with salt and black pepper.
- Lay one slice of Parma ham over each turkey steak, then place two sage leaves on top. Use a toothpick or small skewer to secure the ham and sage to the turkey.
- In a large frying pan over medium heat, add the olive oil and half the butter. When foam subsides, place the turkey pieces ham side down. Cook for about 2 minutes until nicely browned, then turn and cook for another 3 minutes on the other side until the turkey is cooked through.
- Remove the turkey to a plate and tent loosely with foil to keep warm.
- Pour the Marsala wine (or your choice of wine) into the hot pan to deglaze. Scrape up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
- Stir in the remaining butter until melted and the sauce becomes glossy. Return the turkey with any drippings into the pan. Warm through for about 30 seconds, spooning sauce over. Remove the toothpicks before serving.
Enjoy Gino D’Acampo’s Turkey Saltimbocca – may its savory crispness and aromatic sage bring joy to your festive table!