HERBED TURKEY ROAST

5 lbs turkey breast, boned
1/4 cup chopped parsley
2 tablespoons minced fresh thyme
salt and pepper to taste
2 oz fontina cheese
2 oz 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 cutting 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 parsley or thyme down length of roll; tie roll securely with string at 2-inch intervals. (at this point you may cover and refrigerate 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 1/4-inch thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

Source: Lynna and Glenn Wagner
Servings: 6