Resident chef Brian Turner proves that turkeys are not just for Christmas but for all year round when he serves up a tasty turkey dish in Christmas Kitchen with James Martin.

Today as part of his turkey challenge, Brian gives turkey breast the Italian treatment using prosciutto to flavour and a white wine sauce to make the dish nicely succulent.

To make his turkey saltimbocca, Brian place pieces of turkey medallion between sheets of cling film and used a rolling pin to flatten them.

Once flattened he lays a sage leaf and a slice of prosciutto on each piece of turkey and secured in place with cocktail sticks.

He then heats some olive oil in a pan and adds 25 of butter. He fries the medallions, prosciutto side up, then turned over and cooked the other side for a few minutes.

He adds salt and pepper to season and once cooked he removes the contents from the pan and placed on kitchen paper.

To make his sauce, Brian adds chicken stock and white wine to the pan and brings to the boil and then simmer until the volume of liquid is reduced by half.

He then adds a squeeze of lemon juice and butter and cook further until the butter is completely devolved.

Brian adds parsley to serve.