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Herbed Turkey Roast

5 lb Whole turkey breast, boned
1/4 c Parsley, chopped
2 tb Fresh thyme, minced
2 oz Fontina cheese, sliced
2 oz Prosciutto
4 Sprigs of parsley or thyme
2/3 c Chicken broth
1/3 c Dry white wine
2 tb Cornstarch
2 tb 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.

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