Rick Rodgers’s Rolled Herbed Turkey Breast

You will need a second oven to bake this turkey breast at the same time as the turkey with sausage and chestnut stuffing.

INGREDIENTS MEASURE WEIGHT
volume ounces/pounds grams/kilograms
2 whole turkey breast halves, boned 6 pounds 2 kilograms, 722 grams
fresh parsley, preferably flat-leafed, minced ¼ cup 0.50 ounce 15 grams
2 to 3 shallots, minced 2 tablespoons 0.66 ounce 18 grams
fresh sage, minced 2 tablespoons 5 grams
salt ½ teaspoon
pepper, freshly ground ¼ teaspoon
prosciutto, thinly sliced 3 ounces 85 grams
pancetta, thinly sliced 4 ounces 113 grams
Turkey Stock ½ liquid cup

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.

Preheat the oven to: 350°F.
Baking time: 70 to 80 minutes

Method

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 12 inches at its widest point.

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.

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