Stuffed Turkey Breast Wrapped in Prosciutto


  • 3.5 oz (100 g) dried cranberries
  • 3.5 oz (100 g) roasted walnuts
  • 2 tbsp olive oil
  • 2 tbsp Honey or Maple Syrup
  • Salt and pepper
  • 1 turkey breast boneless and skinless (approx. 3 lb/1.5 kg)
  • Salt and pepper
  • 8 slices of prosciutto or serrano ham
  • 2 tbsp honey or maple syrup
  • Very finely chop cranberries and walnuts.
  • Mix with olive oil, honey, salt, and pepper. Set aside.
  • On a carving board, use a knife to cut the breast open so it forms a rectangle.
  • Lay parchment paper over the meat and use a rolling pin to carefully pound and flatten the meat.
  • Remove the paper and season with salt and pepper.
  • Spread out the filling and press into place.
  • Roll up the breast tightly.
  • Cover outside surface of turkey breast with prosciutto slices.
  • With thread, tie the turkey in 3 places so that it does not come apart.
  • On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 355ºF (180°C).
  • Once preheated, add the turkey.
  • When the time is up, turn the turkey, press Bake and set time to another 10 Minutes. Open the basket and cover with foil so it doesn't burn.
  • Cook for an additional 30 Minutes or until the turkey reaches an internal temperature of 163ºF/73ºC.
  • When you take it out, cut the thread and discard it. Brush with honey or syrup and serve hot.
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