You will need a second oven to bake this turkey breast at the same time as the turkey with sausage and chestnut stuffing.
|fresh parsley, preferably flat-leafed, minced|
|fresh sage, minced||•|
|pepper, freshly ground||•||•|
|prosciutto, thinly sliced||•|
|pancetta, thinly sliced||•|
Up to a day ahead, stuff the turkey breasts.
Two hours before roasting, remove the turkey breasts from the refrigerator and bring to room temperature.
In a small bowl, combine the parsley, shallots, sage, salt and pepper.
On a flat surface, place one of the boned turkey breasts, boned side up. Using a sharp knife, butterfly the breast by making 2 or 3 horizontal cuts into the thickest parts of the meat, cutting toward the edges and leaving the piece closest toward the edge attached. Open each piece like a book. Cover the breast with a sheet of plastic wrap and pound it with a meat pounder or rolling pin to an even thickness. It should measure about
Place half of the prosciutto over the turkey and sprinkle it with half of the herb mixture. Starting at a short side, roll up the breast into a cylinder. Drape half the pancetta over it and tie it crosswise in several places with kitchen twine. Repeat the procedure with the other breast and remaining prosciutto, herbs and pancetta.
Place the rolled breasts in a baking dish. Cover tightly and refrigerate until 2 hours before roasting.
At least 15 minutes before roasting, preheat the oven to 350°F.
Pour the turkey stock into the baking dish. Roast the turkey breasts for 60 to 70 minutes (20 to 25 minutes per pound) or until an instant-read thermometer inserted in the center of a breast reads 160°F. Allow the breasts to stand for at least 10 minutes before slicing.
© 1992 Rose Levy Beranbaum. All rights reserved.