|
|
|
Herbed Turkey Roast
Ingredients
5 lb Whole
turkey breast, boned
1/4 cup Parsley, chopped
2 tbsp Fresh thyme, minced
Salt
Pepper
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
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 3-4 sprigs down length of roll; tie roll securely with string at
2" intervals. (At this point, you may cover and refrigerate until next day.
)
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 1/4" thick.
Garnish with additional thyme sprigs, if desired. Serve with sauce.
|
|
|
