Prosciutto Wrapped Turkey Breast with California Ripe Olives


  • 3 1/2 - 4 lbs. turkey breast (see note below)

Basic Brine

  • 1/4 cup salt
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

For the Turkey

  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon orange zest
  • 4 cloves garlic, minced
  • 1/4 - 1/3 cup dried cranberries
  • 3/4 cup California Green Ripe Olives, sliced (reserve 1/4 cup for garnish)
  • 4-5 slices prosciutto
  • Kitchen twine

For the Gravy

  • 2 tablespoons butter
  • 1 table spoon all-purpose flour
  • 1 1/2 - 2 cups chicken broth
  • Salt and pepper to taste
  • Orange slices for garnish


To brine the turkey breast: In a large non-reactive bowl, big enough to hold the turkey breast and brine, mix together ¼ cup salt, peppercorns and bay leaves in about 2 quarts of water. Place the turkey breast in the brine and cover with additional water if needed. Place plastic wrap over the bowl and refrigerate overnight or for at least 8 hours.

To cook the turkey breast: Preheat the oven to 375F. Remove the turkey breast from the brine, rinse and pat dry. Place it on a large cutting board. With a sharp, sturdy knife, slice into the thickest portion of the turkey breast and cut down the length (the side) of the breast, but not all the way through. You should be able to unfold the turkey breast like a book. Some recipes call for pounding out the breast, but I found that when it’s brined, it doesn’t need that step.

Brush the inside of the turkey breast with one tablespoon of extra virgin olive oil and then sprinkle with salt and pepper. Then sprinkle the rosemary, parsley and orange zest over the turkey breast. Spread the minced garlic, cranberries and ½ cup sliced green olives over the bottom half of the turkey breast and then fold the top over onto the bottom, closing it like a book.

Brush the outside of the turkey breast with the last tablespoon of extra virgin olive oil and place prosciutto slices over the top of the turkey breast. It will usually hold 4-5 slices prosciutto. Using three pieces of kitchen twine, tie up the turkey breast on each end and in the middle.

Place the turkey breast on a baking sheet and then place the baking sheet into the preheated oven. Let the turkey roast for 15 minutes at 375F. Then turn the heat down to 350F and roast for another 35-45 minutes. Turkey breast should roast 15 minutes for every pound. Once the internal temperature reaches about 155F, pull it out of the oven and tent foil over the turkey to allow it to continue cooking and stay warm. Let the turkey rest for about 15 minutes.

Once the turkey is cool enough to handle, remove the kitchen twine and then slice. Arrange the slices on the platter. Take any juice remaining from the baking sheet and add it to a sauce pan over medium heat, along with a tablespoon or two of butter. Once the butter is melted and hot, sprinkle in a tablespoon of flour and whisk. As you whisk, add 1 cup of chicken broth and if it becomes thick, add an additional ½ cup chicken broth or more as needed. Let the gravy cook for several minutes while whisking.

When the gravy is done, take it off the heat and drizzle over the sliced turkey breast. Garnish with additional green olives and orange slices. Serve warm.

Recipe by:

Karista’s Kitchen