Preparation:
Rinse turkey, pat dry and place, skin down, on cutting board.
Sprinkle meat side with chopped parsley and thyme, season with
salt and pepper. Cover with cheese and prosciutto, overlapping
slices. Starting with a long edge, roll up turkey, firmly, jelly
roll style. Overlap 3-4 sprigs parsley or thyme down length of
roll; tie roll securely with string at 2" intervals (at this
point you may cover and refrigerate until next day).
Place turkey, thyme side up, in slow cooker. Pour in broth and
wine. Cover and cook until meat in thickest part is very tender
when pierced (9-10 hrs).
Carefully lift turkey to a warm platter and keep warm. Skim and
discard fat from cooking liquid; blend in cornstarch (blended
with water). Increase cooker to HIGH; cover and cook, stirring 2
or 3 times, until sauce is thickened.
Remove and discard strings and thyme sprigs from turkey; slice
meat 1/4" thick. Garnish with additional thyme sprigs, if
desired. Serve with sauce. |
