Prosciutto Wrapped Turkey Roasts with Chipotle Mango BBQ Sauce

Prep time Prep: 1½ hours       Cook time Cook: 4 hours       Serves Serves: 6-8 persons

Ingredients

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Turkey Roasts

1 Frozen Butterball Boneless Dark & White Turkey Roast 1.5 kg350 g prosciutto, thinly sliced

Mango BBQ Sauce

1 Tbsp. olive oil3 garlic cloves, finely chopped1 Tbsp. ginger, finely chopped½ onion, finely diced½ tsp. salt1½ cups ketchup½ cup red wine vinegar½ cup mango juice2/3 cup brown sugar1 chipotle pepper, in adobo1 cinnamon stick1 bay leaf

White Cheddar and Jalapeno Cornbread

1/2 cups cornmeal1 cup all purpose flour1 tsp. salt1 tsp. baking powder1 cup milk1 cup butter, melted2 eggs1 large jalapeno, finely chopped2 cups, grated aged white cheddar

*Grilled Corn and Sweet Potato Butter

8 corn, on the cob1 tsp. salt1 tsp. pepper1 Tbsp. olive oil1 stick butter, melted⅓ cup sweet potato, cooked and pureed1 Tbsp. chive, finely chopped

Directions

  1. Start by making the sauce; in a pot sweat onions, garlic, and ginger in olive oil over low heat for approximately 8-10 minutes until soft and translucent.

  2. Add remaining ingredients and whisk to incorporate. Bring to boil, and then reduce to simmer. Simmer low and slow for up to 45 minutes until slightly thickened and reduced. Can be done up to 2 days ahead.
  3. Remove netting from turkey roast.
  4. Arrange prosciutto evenly on plastic wrap. Spread even layer of BBQ sauce, then place turkey roast.
  5. Carefully pull up plastic wrap to guide prosciutto around the roast to evenly cover. Spread on another layer on the outer side of the now wrapped roast.
  6. Cook on BBQ: keep one side of BBQ on medium/low heat and one side completely off. Place roast in foil tray and put on side of the BBQ that is turned off. Close BBQ and cook for 3.5-4 hours, checking every 30 minutes. If the roast is getting too dark, place some foil on top.
  7. Remove and rest 10 minutes before slicing.
  8. Combine cornmeal, all purpose flour, salt and baking powder in one bowl. In a separate bowl, combine milk, melted butter, eggs, jalapeno and 1 1/2 cups of the cheese.
  9. Slowly combine wet bowl contents into dry bowl, without over mixing. Mix just to combine.
  10. Place mixture in loaf pan, or alternatively in muffin pans for individual portions. Top with remaining cheese.
  11. Bake at 400°f for 20 - 25 minutes, until toothpick is inserted and removed with no residue.
  12. Drizzle corn with olive oil and sprinkle with salt and pepper. Grill on medium heat, turning occasionally to ensure even cooking. Grill for up to 15 - 18 minutes until corn is tender and cooked through.
  13. Combine softened butter with sweet potato puree. Spread on corn. Sprinkle with chives.

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