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Time
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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 10 |
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Directions: 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 refridgerate 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.
Sunset Crockery Cookbook
Typed by E.Marie Campbell
| Ingredients:
5 Pound(s) whole turkey breast, boned
4 Tablespoon(s) parsley, chopped
2 Tablespoon(s) fresh thyme, minced
2 Ounce(s) fontina cheese, sliced
1/8 Pound(s) prosciutto
4 sprigs of parsley or thyme
-1
1/3 Cup(s) dry white wine
6 Teaspoon(s) cornstarch
40/1487 Quart(s) cold water |
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