Roasted turkey
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Roasted turkey breast with mushrooms

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Giulia


  • 500 g of turkey breast, butterflied
  • 100 g of pancetta, cut into thin slices
  • 150 g of mixed mushrooms
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 1 clove of garlic
  • Fresh thyme
  • Fresh catmint
  • 200 g of new potatoes
  • 1/2 cup of white wine


  • Slice the mushrooms and cook them in a pan with olive oil, salt, pepper, a crushed clove of garlic and a few sprigs of thyme and catmint. Once cooked and thoroughly dry chop them and set aside.
  • Open the turkey breast on a cutting board and cover it with slices of pancetta, leaving aside three or four slices of pancetta to line the rolled turkey on the outside.
  • Cover the pancetta with sautéed mushrooms and wrap the turkey onto itself. Use the the reserved slices of pancetta to wrap it, then tie the turkey with butcher's twine.
  • Cover the bottom of a casserole with olive oil, heat it on medium fire and roast it until brown on all sides. You will need about 10 minutes. Now add the new potatoes.
  • Transfer the casserole into the oven, pour in the white wine and roast in the oven at 200°C for about 40 minutes, basting occasionally with the sauce.
  • Let it rest at least an hour before slicing it. Heat the sauce and serve the sliced turkey with sauce and roasted potatoes.
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