Breast with Mascarpone, Prosciutto and Italian Herbs
6 pounds turkey Breast
8 ounces mascarpone cheese
2 ounces prosciutto, thinly sliced
2 tbsp dried Italian seasoning, divided
1 fresh lemon - halved
1 tbsp olive oil
Heat oven to 325°F
Gently separate the skin from the meat on each side of turkey
breast with your fingertips. Take care not to tear the skin.
In a small bowl, combine the mascarpone, prosciutto and 1
teaspoon of the Italian seasoning. Using a spoon or rubber spatula, spread the
cheese mixture evenly between the pockets of skin and meat on each side. Secure
skin with toothpicks or trussing needle at edge of each side.
Place turkey breast on flat rack in shallow roasting pan.
Squeeze the juice from the lemon over breast and place lemon halves under
ribcage. Brush skin with oil. Sprinkle with the remaining 1 teaspoon Italian
seasoning. Season with salt and pepper, if desired.
Roast turkey breast until meat thermometer inserted in
thickest part of breast reads 170°F, about 2-1/2 hours. Allow breast to stand
10 minutes before carving.
To carve the breast so all can enjoy the flavor under the
skin, remove entire breast muscle by cutting along breast bone and ribs. Then
cut each breast piece crosswise into 1/2-inch slices.
Cooking time - over 1 hour
Yield - 10 servings