Turkey saltimbocca with Marsala cranberries
20 minutes, plus cooling time
Preparation Time
35 minutes
Cooking Time
6 (makes 18)


Turkey saltimbocca

400 g skinless turkey breast
9 thin slices prosciutto,
approximately 150 g
1 bunch sage, leaves picked
Salt flakes, to taste

Marsala cranberries

125 ml (½ cup) Marsala
2 tbsp sherry vinegar
75 g (1/3 cup) white sugar
170 g (1 ½ cups) dried cranberries

To Serve

1 tbsp olive oil
30 g butter


Turkey saltimbocca

  1. 1. Slice the turkey breast against the grain into 5 mm slices. Gently flatten the turkey with a meat mallet or rolling pin.
  2. Separate 18 nice sage leaves for later use.
  3. Lay 3 slices of prosciutto on a chopping board lengthways. Place a third of the turkey along the prosciutto widthways and top with a third of the remaining sage leaves. Ensure there is 2 cm of prosciutto overhanging to seal the roll.
  4. Roll the turkey and prosciutto into a log and seal in cling wrap. Continue with the remaining ingredients to make three turkey rolls.
  5. Place the turkey rolls into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and
    Seal on level 3.
  6. Place into the steam oven and Steam at 70⁰C for 30 minutes. Cool slightly then place the turkey rolls into the fridge to cool.

Marsala cranberries

  1. Place all of the ingredients into a small saucepan on medium heat, induction setting 6. Simmer for 15 minutes,or until the cranberries are soft and the sauce has reduced.

To serve

  1. Heat a gourmet oven dish or frying pan on medium-high heat, induction setting 7 for 5 minutes.
  2.  Add the oil and reserved sage leaves to the pan. Cook until crisp, remove and drain on paper towel.
  3. Add the turkey rolls and butter and cook for 5 minutes, or until the prosciutto is crisp. Cool slightly then slice each roll into 6 pieces.
  4. Arrange the turkey rounds on a serving platter, place a little of the Marsala cranberries on each piece and top with a fried sage leaf.

Hints and Tips

  • In Italian ‘saltimbocca’ means ‘jumps in the mouth’ and is traditionally made with pork or veal.
  • This dish can be made into an entrée and served with a seasonal salad.
  • Native pepper and spring onion salt can be used to season this dish.

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