Herbed Turkey Roast
5 lb Whole
turkey breast, boned
1/4 cup Parsley, chopped
2 tbsp Fresh thyme, minced
2 oz Fontina cheese, sliced
2 oz Prosciutto
4 Sprigs of parsley or thyme
2/3 cup Chicken broth
1/3 cup Dry white wine
2 tbsp Cornstarch
2 tbsp Cold water
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 3-4 sprigs down length of roll; tie roll securely with string at
2" intervals. (At this point, you may cover and refrigerate until next day.
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).
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.
discard strings and thyme sprigs from turkey; slice meat 1/4" thick.
Garnish with additional thyme sprigs, if desired. Serve with sauce.