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Adriana Pacifici's Turkey Roll

Time 1 hour 45 minutes
Yields Serves 20 to 24
Adriana Pacifici’s Turkey Roll
1

Have butcher remove all turkey bones and butterfly meat to spread out into a flat sheet. With a sharp knife, make 6 random incisions in breast and place garlic half in each. Sprinkle with salt and pepper to taste. Cover with a layer of prosciutto slices.

2

Beat eggs with salt and pepper to taste. Stir in parsley. Heat 1 to 2 tablespoons butter in large nonstick skillet over medium heat. Pour in eggs and cook to soft, whole round omelet or frittata (do not overcook), 2 to 3 minutes. Cool slightly. Place omelet over prosciutto.

3

Top with mortadella slices. Roll breast as tightly as possible, jellyroll fashion, and tie with string all around. If using fresh rosemary, insert sprigs under strings; if using dried rosemary, rub turkey roll with dried herb. Season to taste with salt and pepper.

4

Heat oil in large Dutch oven or roasting skillet over low heat. Add turkey roll and cook to brown evenly, turning occasionally. Increase heat and sprinkle with wine. After about 5 minutes or after wine has evaporated, add 1/3 cup butter, onion and shallot. Reduce heat to low, cover and simmer 1 hour or until meat thermometer inserted in roll reaches 165 degrees. Baste top occasionally.

5

Let stand about 15 minutes before carving. Cut into thin slices and arrange on serving platter. At time of serving, heat sauce and pour some over slices and pass remainder.


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