Rick Rodgers’s Rolled Herbed Turkey Breast

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