Herbed Turkey Roast

Herbed Turkey Roast


5 pounds Whole turkey breast -- boned
1/4 cup Parsley -- chopped
2 tablespoons Fresh thyme -- minced
1 dash Salt
1 dash Pepper
2 ounces Fontina cheese -- sliced
2 ounces Prosciutto
4 sprigs parsley -- or thyme
2/3 cup Chicken broth
1/3 cup Dry white wine
2 tablespoons Cornstarch
2 tablespoons Cold water

Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat
side with chopped parsley and thyme, season with salt and pepper. Cover
with cheese and prosciutto, overlapping slices. Starting with a long
edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down
length of roll; tie roll securely with string at 2" intervals. (At this
point, you may cover and refridgerate until next day.)

Place turkey, thyme side up, in slow cooker. Pour in broth and wine.
cover and cook until meat in thickest part is very tender when pierced
(9-10 hours).

Carefully lift turkey to a warm platter and keep warm. Skim and discard
fat from cooking liquid; blend in cornstarch (blended with water).
Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until
sauce is thickened.

Remove and discard strings and thyme sprigs from turkey; slice meat ¼"
thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.