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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

273 calories; 14 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 91 mg cholesterol; 328 mg sodium. 316 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 33 g protein; 0 g trans fatty acid; 243 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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