Herbed turkey roast

Yield: 10 Servings

Ingredients:

5 lb Whole turkey breast boned
1/4 c Parsley chopped
2 tb Fresh thyme minced Salt Pepper
2 oz Fontina cheese sliced
2 oz Prosciutto
4 Sprigs of parsley or thyme
2/3 c Chicken broth
1/3 c Dry white wine
2 tb Cornstarch
2 tb Cold water

Instructions:

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 1/4" thick. Garnish with additional thyme sprigs if desired. Serve with sauce. Sunset Crockery Cookbook Typed by E.Marie Campbell