Ease of Preparation: Moderate
Time of Preparation: 1 hour
Yield: 4 – 6 servings
Ingredients:
- 1 turkey breast sliced in half lengthwise
- 1-tablespoon ground coriander seed (15 millilitres)
- 1-tablespoon white pepper (15 millilitres)
- ½ teaspoon coarse salt
- Pinch of allspice
- Pinch of ground cloves
- 250 grams thinly sliced prosciutto
- Hickory wood chips
Method:
Soak the wood chips in water for 20 minutes before pre-heating the smoker.
Mix together the ground coriander, white pepper, salt, allspice and ground cloves in a small bowl. Rub the two halves of the turkey breast with the dry spice mixture.
Line a large piece of plastic wrap with prosciutto evenly. It should be about three times the surface area of each breast. Place a breast at one end of each plastic wrap preparation and roll it to completely wrap the meat. Chill for 10 minutes to hold its shape. Then remove the turkey breast from the plastic and place it in the smoker for 45 minutes to one hour or until internal temperature reaches 180degrees Fahrenheit.
Slice the smoked turkey breast thinly and layer it on a slice of crusty bread or baguette spread with cranberry mayo and topped with baby watercress.
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