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Parent Category: Recipes
Salad Oil
1 (16-ounce) bag carrots, diced
2 medium-sized onion, diced
1 large red pepper, diced
1 medium-sized celery stalk, diced
Salt
2 tablespoons dried bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
1- 2-1/2 pound skinless, boneless turkey-breast half
1 teaspoon coarsely ground black pepper
In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad
oil, cook carrots, onions, red pepper, celery, and 1 teaspoon salt
until vegetables are well browned, about 15 minutes, stirring
frequently. To vegetables in skillet, add 1/2 cup water. over high
heat, heat to boiling reduce heat to low; cover and simmer 5 minutes
or until vegetables are tender. Remove cover; cook until any liquid in
skillet has evaporated. Remove skillet from heat. Into vegetable
mixture in skillet, stir bread crumbs, Parmesan cheese, and 2
tablespoons chopped parsley.
On cutting board, holding knife parallel to work surface, and starting
from a long side of turkey breast, cut breast horizontally, almost,
but not all the way through. Spread breast open to make a butterflied
breast. With meat mallet pound butterflied breast between 2 sheets
plastic wrap into a rectangle about 14" by 12"
Spread vegetable mixture evenly over entire turkey breast. starting
from a long side, roll turkey, jelly-roll fashion, to enclose stuffing
completely. Tie turkey-breast roll securely with string at 1-1/2-inch
intervals; place on rack in small roasting pan.
In cup, mix pepper, 2 teaspoons salad oil, 3/4 teaspoon salt, and
remaining 2 tablespoons chopped parsley; pat over turkey-breast roll.
Insert meat thermometer into center of roll. roast turkey-breast roll
in 325 degree oven 1-1/4 to 1-1/2 hours brushing occasionally with any
pan drippings, until meat thermometer reaches 170 degrees.
When turkey is done, remove to cutting board and discard string. Let
turkey-breast roll sit 10 minutes for easier slicing. To serve, cut
140
turkey-breast roll crosswise into 1/2-inch-thick slices.
