with White Wine and Rosemary

For the best results in carving the breast of turkey, allow the cooked turkey to stand for 5 or 10 minutes after removing from the oven; then carve with an electric knife.

Ingredients

• 1 turkey breast, boned and butterflied by the butcher, about 5 1/2 pounds
• 3 garlic cloves, peeled and halved
• 2 sprigs rosemary, or 2 teaspoons dried
• Salt and freshly ground pepper
• 6 thin slices prosciutto
• 4 eggs
• 2 tablespoons chopped fresh parsley
• 1/2 cup olive oil
• 2 cups dry white wine
• 4 tablespoons butter
• 1 medium onion, chopped
• 1 shallot, chopped

Instructions

1. With a sharp paring knife, make 6 slits in the turkey skin and insert 1 piece of garlic in each. If using fresh rosemary, insert between the skin and the meat. Sprinkle all over with salt and pepper and place on work counter, skin side down. Place a layer of prosciutto over the turkey.

2. In a small bowl, beat eggs, parsley, and salt and pepper to taste.

3. In a large non-stick skillet, heat 1 to 2 tablespoons of the olive oil over medium heat. Add the eggs and cook until a soft omelet is formed. Do not stir or overcook the eggs. Set aside to let cool slightly and then place omelets over prosciutto.

4. Starting at one end, roll the turkey, as tightly as possible, along the length, jelly roll-style. Secure the roll with string. (If using dried rosemary, rub all over the outside of the roll.) Season with salt and pepper to taste.

5. In a large covered heavy-bottomed pot, heat the remaining oil over medium-high heat. Cook the turkey roll, turning occasionally, until evenly browned. Reduce the heat to medium and sprinkle with 1 cup of the white wine. Cook until wine has evaporated. Add the butter, onion, and shallot, then reduce the heat to low. Cover and cook about 1 hour and 15 minutes, removing the cover and basting occasionally. Turn the roll once at 45 minutes. Transfer the turkey to a cutting board and cool for about 15 minutes.

6. To make the sauce, add the remaining cup of wine to the cooking pot, scrape the bottom to release any browned bits, and cook over high heat for about 10 minutes. Strain into a sauceboat.

7. To serve, cut and remove the strings. Cut the turkey roll across the width into 1/4-inch slices. Arrange on a serving platter, pour some of the sauce in a thin layer, and serve with the remaining sauce.

Note: The turkey can be made in advance and reheated before serving.

Other Turkey Recipes

Colin's Roasted Turkey
Turkey Chili

Video

Make Christmas Eve Golden