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Garlic-cheese stuffed turkey roll

We were bowled-over by just how much love there was for retro soft cheese stuffed chicken breasts when we revived them plus wrapped chicken breasts still remain one of the most popular recipes on so we thought we’d apply the same techniques to turkey.

Serves 10
Cooks in Preparation Time: 30 mins, Cooking Time: 1 hour 15 mins
Difficulty Easy
Barney DesmazeryMain


2 x 150g packs garlic and herb soft cheese

1 tbsp wholegrain mustard

juice ½ lemon

1.5kg boneless, skinless turkey breasts

16 slices of prosciutto

6-8 large leaves of sage

1tbsp olive oil


Beat the cheese, mustard and lemon juice together in a bowl and season with a little salt and pepper, set aside.

Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out into a rectangle about 3cm thick trimming the edges to neaten it up, use trimmings for a curry.

Lay a large sheet of baking parchment on your work surface. Lay the prosciutto over it, over lapping make a large rectangular shape about the same size as the turkey. Place the sage leaves all the way down the centre of the prosciutto in a line. Lay the turkey skinned side down on to the proscuitto and spread liberally with the cheese mix. Use the edge of the baking parchment to lift and roll the prosciutto and turkey tucking it in like you would roll a roulade/spiral until the turkey is a long log. Tie at intervals with string to keep it together, then if chilling wrap well in cling film and put in the fridge. Can be prepared, up to this point, and chilled two days ahead.

To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film, put it seam-side down on a lipped baking sheet and then brush with a little oil and roast for 1hr or until the prosciutto has crisped up and the meat is cooked all the way through to the centre (a digital probe should read 70C +). Leave to rest for at least 15 mins before carving into thick slices.

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