Recipe: Rolled Stuffed Turkey Breast with Prosciutto and Provolone (Ballotine recipe)

ROLLED STUFFED TURKEY BREAST WITH PROSCIUTTO
AND PROVOLONE (BALLOTINE RECIPE)

"This is a wonderful alternative to preparing a whole stuffed bird for a Thanksgiving buffet. Boned turkey breast roasts are readily available at butcher shops. They roast up tender and juicy, are incredibly easy to assemble, and are not messy to serve." - Beth Hensperger

2 (4-5 pound each) boneless turkey breast halves with skin, rinsed and petted dry, netting removed
4 ounces paper-thin slices prosciutto
10 slices provolone cheese
10 to 14 whole leaves fresh spinach, stemmed

On a flat surface, place one of the breasts boned side up. Butterfly the breast to make the meat an even thickness: slice the breast in half horizontally, but do not cut all the way through. Leave 1 side attached and open the meat like a book. Using half of the prosciutto, cover the meat surface with overlapping slices.

Arrange half of the cheese over the prosciutto and cover with half of the spinach. Starting at the short end, roll the roast up in a jelly-roll fashion into a cylinder and tie in 3 places with kitchen twine to secure. Arrange the turkey breast seam side down in a roasting pan. Repeat with the other breast. Cover with foil. (If making ahead, the turkey can be refrigerated at this point for up to 1 day before roasting.)

Preheat the oven to 350 F. Rub the turkey with olive oil. Roast for 1 hour to 1 hour 20 minutes (20 - 25 minutes per pound), until an instant-read thermometer inserted into the thickest part of the meat reads 160 F and the juices run clear. Let rest, covered with foil, for at least 30 minutes before carving, if serving warm.

The turkey can be carved at home or on site. To carve on site, tightly wrap in foil and refrigerate until transporting. If carving at home, uncover the turkey, remove the strings, cut into 1-inch-thick slices, and arrange them on the serving platter. Tightly cover the platter and transport immediately or refrigerate up to 8 hours to serve cold.

Serves: 16
Adapted from a recipe published in The Gourmet Potluck by Beth Hensperger