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RECIPES
Herbed Turkey Roast
5 lb Whole Turkey Breast, boned
1/4 cup Parsley, chopped
2 tablespoon Fresh Thyme, minced
Salt and Pepper
2 oz Fontina Cheese, sliced
2 oz Prosciutto
4 sprigs of Parsley or Thyme
2/3 cup Chicken Broth
1/3 cup Dry White Wine
2 tablespoon Cornstarch
2 tablespoon 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
Carefully lift turkey to a warm platter and 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.
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