Herbed Turkey Roast
Yield
10 servingsPrep
30 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
turkey breast
boned |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
thyme
fresh, minced |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | ounces |
fontina cheese
sliced |
|
| 2 | ounces |
prosciutto
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| ⅔ | cup |
chicken broth
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
turkey breast
boned |
|
| 59 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
thyme
fresh, minced |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 57.8 | ml/g |
fontina cheese
sliced |
|
| 57.8 | ml/g |
prosciutto
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 158 | ml |
chicken broth
|
|
| 79 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
Directions
Rinse turkey, pat dry, and place, skin down, on a board.
Sprinkle meat side with chopped parsley and thyme, season with salt and pepper.
Cover with cheese and prosciutto, overlapping slices.
Starting with a long edge, roll up turkey firmly, jelly roll style.
Overlap 3 to 4 sprigs down length of roll; tie roll securely with string at 2 inch intervals.
(At this point, you may cover and refridgerate until next day.)
Place turkey, thyme side up, in slow cooker.
Pour in broth and wine.
Cover and cook until meat in thickest part is very tender when pierced (9-10 hours).
Carefully lift turkey to a warm platter and keep warm.
Skim and discard fat from cooking liquid; blend in cornstarch (blended with water).
Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.
Remove and discard strings and thyme sprigs from turkey; slice meat ¼ inch thick.
Garnish with additional thyme sprigs, if desired.
Serve with sauce.
