Turkey Breast Wrapped in Prosciutto

With our little family of 3 (well 4 if you count our dear daughters boyfriend who we love to feed!).  This is a perfect size Holiday meal, in fact, I plan on making it on non-holidays it was so tasty and easy!

Some helpful hints:

Buying the turkey breast:  You can get turkey breasts, bone in or boneless and both will work fine for the recipe.  Just depends on how handy you are with your fillet knife.
If at all possible, try to get a fresh one that hasn’t been shot up with sodium filler.   Make sure your knife is sharp and don’t worry, you can’t screw this up!  If you have several pieces, just press them together before you pound it. Once it’s all wrapped up, no one will never know!

The filling:  I used stuffing because that’s what I had…but roasted red peppers and Fontina would be yummy, so would spinach  and ricotta.  Turkey Roll Corden’ Blue?  Why not, sounds delicious to me!

Ingredients

1 boned turkey breast half (about 1 3/4 lb.), skinned
1 cup prepared stuffing or the filling of your choice
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried rubbed sage
3 oz thinly sliced Prosciutto
Olive oil
Salt and pepper

Directions
Preheat oven to 350 degrees.
Rinse turkey and pat dry. Place breast half between sheets of plastic wrap; with a flat mallet, gently pound to an even 3/8 inch thick. Peel off top sheet of plastic wrap. Salt and pepper.

Sprinkle prepared stuffing (or the filling of your choice)  evenly over pounded turkey breast to within 1 1/2 inches of edges. Scatter sage evenly over stuffing.  Fold narrow ends of turkey over stuffing mixture, then from 1 long side, gently roll turkey, peeling the bottom sheet of plastic wrap away as you go, to enclose filling and form a log about 3 inches wide and 12 inches long. Brush all over with garlic oil.
Wrap prosciutto slices crosswise around turkey, overlapping to cover log completely, including ends. Tie roast with cotton string at 2-inch intervals. Rub with olive oil.

Bake for 1 to 1-1/2 hours or until thermometer reads 170 degrees.  Let rest for 10 minutes (most important step).  Slice and serve.