Italian Turkey Roll

SERVES: 8

COOK TIME: 55 Min

Looking for a turkey entrée that'll feed company without the time and trouble of cooking a full bird? Try my rolled turkey breast-provolone cheese, thin slices of prosciutto, and ripe olives are wrapped up for a dish that'll deliver the compliments.

What You'll Need

1 (2-1/2- to 3-pound) boneless turkey breast
6 very thin slices prosciutto or deli ham
6 slices provolone cheese
1 (7-ounce) jar roasted red peppers, drained and cut into ½-inch strips
8 kalamata olives, pitted and chopped (about ½ cup)
2 tablespoons butter
1 tablespoon vegetable oil
1 cup dry white wine or chicken broth
1/3 cup water

What to Do

Preheat the oven to 350 degrees. Lay turkey breast flat on wax paper, skin side down. Remove tendons, and trim fat, keeping skin intact. From center, slice horizontally (parallel with skin) through the thickest part of each breast almost to outer edge; flip cut piece and breast fillets over to enlarge breast. Pound breast with a meat mallet or rolling pin to flatten and to form a more even thickness (3/4-inch-thick).
Layer prosciutto and next 3 ingredients over turkey breast. Beginning with 1 short side, roll up turkey, jellyroll fashion. Tie securely with heavy string at 2-inch intervals.
Heat butter and oil in a large heavy skillet over medium heat. Add turkey roll; brown on all sides. Place turkey roll in a roasting pan; add wine. Bake 45 minutes or until a meat thermometer inserted in turkey breast registers 170 degrees, basting occasionally with pan drippings.
Remove turkey from pan, reserving drippings. Combine reserved drippings and water in a small saucepan; bring to a boil over medium heat. Cook 10 minutes, stirring occasionally. Remove string from turkey roll; slice roll. Drizzle slices with sauce. Garnish, if desired, with fresh oregano sprigs.