Updated Nov 24, 2014Chatelaine
- If using a frozen turkey breast roll, place in a bowl and defrost overnight in its original wrapping in the refrigerator. To roast, preheat oven to 350F (180C). Line a rimmed baking sheet with foil. If there is netting around turkey, discard. Leave skin on if there is any. Place turkey, skin side down, on a cutting board or piece of waxed paper and unroll. For turkey to roll easily, it should be rectangular and of even thickness. To even thickness, cut horizontal slits into thick parts of turkey, then open these up like a book. Cover with a piece of plastic wrap, then lightly pound thick pieces with a meat mallet or bottom of a heavy pan until roughly the same thickness. Excessive pounding will toughen turkey.
- In a small bowl, stir 3 tbsp (45 mL) butter with Dijon, poultry seasoning and 1/2 tsp (2 mL) each tarragon and rosemary. Spread over turkey. Cover with prosciutto slices, cutting to fit, if necessary. Starting with long edge, tightly roll turkey into a log, tucking in ends as you roll. Tie with butcher’s string. Place seam side down on foil-lined sheet. Smear top with more butter. Generously sprinkle with tarragon, rosemary, salt and pepper. If serving with Roasted Baby Potatoes (also in the Recipe File), scatter potatoes on pan around turkey.
- Roast, uncovered, in centre of preheated oven, basting with any juices halfway through, until turkey is light golden and an instant-read thermometer inserted into thickest part of meat reads 160F (71C). This will take 60 to 70 minutes, depending on thickness of roll. Remove from oven. Let stand, loosely covered with foil, at least 10 minutes. Turkey temperature should reach 170F (77C) during this time. Cut string. Thickly slice turkey. Any leftovers will keep well, covered and refrigerated, up to 2 days.
Boneless turkey breasts are sold both frozen and fresh in most supermarkets (or ask the butcher to make one up for you). Flatten the breast, then cover with herbed butter and prosciutto. Roll up, tie and roast. It’s much quicker than stuffing and roasting a big bird.