Herbed Turkey Roast

Name: Herbed Turkey Roast
Ingredients: 5 pounds turkey breast boned; 1/4 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; 23 cup chicken broth; 13 cup white wine dry; 2 tablespoons cornstarch; 2 tablespoons water cold

12 ingredients

15 steps

Ingredients

5 pounds turkey breast boned
1/4 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
23 cup chicken broth
13 cup white wine dry
2 tablespoons cornstarch
2 tablespoons water cold

Directions

1

Rinse turkey, pat dry, and place, skin down, on a board.
2

Sprinkle meat side with chopped parsley and thyme, season with salt and pepper.
3

Cover with cheese and prosciutto, overlapping slices.
4

Starting with a long edge, roll up turkey firmly, jelly roll style.
5

Overlap 3 to 4 sprigs down length of roll; tie roll securely with string at 2 inch intervals.
6

(At this point, you may cover and refridgerate until next day.)
7

Place turkey, thyme side up, in slow cooker.
8

Pour in broth and wine.
9

Cover and cook until meat in thickest part is very tender when pierced (9-10 hours).
10

Carefully lift turkey to a warm platter and keep warm.
11

Skim and discard fat from cooking liquid; blend in cornstarch (blended with water).
12

Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.
13

Remove and discard strings and thyme sprigs from turkey; slice meat 1/4 inch thick.
14

Garnish with additional thyme sprigs, if desired.
15

Serve with sauce.