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Prosciutto infused BBQ Turkey Breast with Marjoram and Cranberry Compote

Try this delicious recipe on your BBQ from


  • 320g / 11.3 oz turkey breast

  • (2 breasts)

  • 2 thin slices prosciutto

  • Compote

  • ½ onion, finely diced

  • ¼ bunch marjoram,

  • roughly

  • chopped

  • 275g / 9.7 oz cranberry sauce

  • 100g / 3.5 oz fresh cranberries

  • or red currants

  • Stuffing

  • 100g / 3.5 oz turkey mince

  • 80g / / 2.8 oz breadcrumbs

  • 40ml / / 1.4 fl oz cream

  • ½ onion, finely diced

  • 3 sprigs thyme

  • ½ garlic clove, peeled

  • and diced

  • salt and pepper


  • 1.

    Turn BBQ on to high to heat up then turn to three quarters ready to grill.

  • 2.

    Prepare stuffing by combining ingredients and mix until smooth. Season with salt and pepper.

  • 3.

    Prepare turkey breast. Use knife to make an incision half way down the inside of the breast, making a pocket to fit the stuffing (slice to the left and right side of your incision but make sure not to pierce the sides).

  • 4.

    Roll stuffing into a small log and fit inside breast. To seal, wrap with prosciutto.

  • 5.

    To prepare cranberry compote, sweat off onion in the wok burner and add marjoram and cranberries or red currents and cook until the fruit starts to stew.

  • 6.

    Once burst (3 minutes) add cranberry sauce and a little water.

  • 7.

    Cook on low for about 10 minutes.

  • 8.

    Seal turkey breast on a medium point of the BBQ on each side for 4 minutes.

  • 9.

    Leave breast to rest on resting rack whilst sauce is finishing.

  • 10.

    Serve breast carved to expose stuffing; drizzle with cranberry and serve with BBQ potatoes, parsnips and spinach salad.

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