Meals and Courses

Herb-Roasted Turkey Breast with Pancetta and Beans

cook 30 mins
Tags: Quick eats
  • handful of chopped rosemary
  • handful of chopped parsley
  • 25 g (1 oz) butter, softened
  • 800 g (1 lb 10 oz) turkey breast joint
  • 6 garlic cloves
  • 50 ml (2 fl oz) dry white wine
  • 50 ml (2 fl oz) hot chicken stock
  • 4 pancetta slices
  • 2 x 400 g (13 oz) cans butter beans, rinsed and drained
  • handful of sun-blush tomatoes, roughly chopped
  • 50 ml (2 fl oz) double cream
  • salt and pepper
  • Mix together the rosemary, three-quarters of the parsley and the butter and smear over the turkey joint. Season to taste.
  • Place in a roasting tin with the garlic cloves, pour the wine and stock into the tin and arrange the pancetta on top of the turkey. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes.
  • Put the beans, tomatoes and cream into the roasting tin, topping up with a little water if necessary. Season to taste, then return to the oven for a further 3–5 minutes or until the turkey is cooked through and the beans are warm.
  • Cut the turkey into slices and arrange on plates with the crispy pancetta and the beans, sprinkled with the remaining parsley.
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