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Turkey Breast a la Porketta
Roast: 1 hr at 375°F
Stand: 15 mins
Ingredients
- 1 2 1/2 to 3 pound boneless turkey breast half with skin
- 2 ounces thinly sliced prosciutto or cooked ham
- 3 tablespoons snipped fresh Italian (flat-leaf) parsley
- 3/4 teaspoon paprika
- 3/4 teaspoon dried Italian seasoning, crushed
- 3/4 teaspoon lemon-pepper seasoning or coarsely ground black pepper
- 3/4 teaspoon fennel seeds, crushed
- 3/4 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 3/4 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Italian-Style Bread Stuffing (see recipe center) (optional)
Directions
1. Remove skin from turkey in 1 piece; set aside. Place breast half, skinned side down, on plastic wrap. Cover with plastic wrap. Pound with the flat side of a meat mallet to a rectangle with an even 1/2-inch thickness.
2. To stuff, arrange prosciutto or ham on top of turkey. In a small bowl, combine parsley, paprika, Italian seasoning, lemon-pepper, fennel seeds, rosemary, sage, onion powder, salt and garlic. Spoon and spread parsley mixture evenly onto prosciutto or ham. Starting from a long side, roll up turkey and stuffing. Lay skin over turkey; tuck under. Tie with clean 100 percent cotton kitchen string.
3. Place turkey roll on a rack in a shallow roasting pan. Brush oil over entire turkey roll. Insert a meat thermometer into center of the turkey roll. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until thermometer registers 170 degrees F and turkey is no longer pink. Brush with pan juices halfway through roasting. Cover with foil and let stand for 15 to 20 minutes before slicing. Transfer turkey to a cutting board. To serve, cut into 3/4- to 1-inch slices and serve with Italian-Style Bread Stuffing, if you like. Makes 8 servings.
