Herbed Turkey Roast

A boned turkey breast rolled jelly-roll style around layers of sliced fontina cheese, prosciutto, chopped parsley, and fresh thyme, then slow-cooked in white wine and chicken broth until fall-apart tender. When you slice through the roll, you see a spiral of melted cheese and cured ham running through every piece.

Rolling the breast skin-side out keeps the skin on the outside of the roast where it protects the lean meat from drying out during the long cook. The herbs and cheese go on the meat side before rolling, so they’re sealed inside.

Tying the roll every two inches with kitchen string holds the layers tight. Without it, the roll unravels in the slow cooker and the cheese and prosciutto float out into the broth.

Nine to ten hours in the slow cooker produces turkey that’s incredibly tender without any of the dryness that oven-roasted turkey breast often suffers from. The cooking liquid becomes a pan sauce thickened with cornstarch at the end.

Chef Tips

• Roll tightly and tie securely. A loose roll means uneven cooking and the filling migrates to one side.
• Prep the night before and refrigerate. The roll firms up in the fridge, making it easier to handle the next morning.
• Slice thin, about a quarter inch. The spiral pattern shows best in thin slices and the cheese distributes more evenly.

Variations

• Swiss and ham: Replace fontina with Swiss cheese and prosciutto with Black Forest ham for a different flavor combination.
• Sage and Gruyere: Use fresh sage instead of thyme and Gruyere instead of fontina for a nuttier, more aromatic roll.
• Cranberry glaze: Brush the finished roll with warmed cranberry sauce before slicing for a holiday presentation.