I made this for Christmas lunch, for about the fourth year in a row. Yes, it's just that good! A previous housemate introduced me to the recipe (hi Bec!). I use the same ingredients with chicken regularly - it translates well to both breasts and whole roasts.
100g butter, softened
2 tbs finely grated lemon rind
1 tbs sage leaves, chopped
2 cloves garlic, crushed
sea salt and cracked black pepper
2kg turkey breast or thigh roll, skin on
salt and pepper
15 slices prosciutto
Preheat oven to 200ºC.
Place the butter, lemon rind, sage, garlic, salt and pepper in a bowl and mix well to combine.
Rub the mix under and over the skin of the turkey and the meat.
Sprinkle with extra salt and pepper.
Wrap the prosciutto around the turkey, place on a greased rack in a baking dish and roast until the skin is golden and the juices run clear.
Rest the turkey for 15 minutes before carving.
I didn't get a photo of the finished product, but here's the turkey just after adding to the oven. Check out Donna Hay's website for a picture of the cooked product!