ROLLED TURKEY BREAST WITH FRESH HERBS

SERVES 4-6

Boneless turkey breasts are so versatile, especially when it comes to stuffing and rolling. It doesn't take much to add flavor. This recipe is best made with fresh herbs, but dried would work.

INGREDIENTS

1 boneless turkey breast, about 3 pounds, skin on or off

Salt and pepper to taste

2 tablespoons minced fresh garlic

1 tablespoon olive oil

Small bunch fresh sage leaves, about 10 leaves

2 tablespoons fresh rosemary leaves

2 teaspoons fresh thyme leaves

1/2 tablespoon chopped fresh parsley

4 tablespoons freshly grated Parmesan or Romano, or combination of both

1 cup dry red wine

Preheat oven to 400° F. Pound the turkey breast, skin side down, to about 3/8-inch thickness. Brush the top side with the olive. Sprinkle with salt and pepper. Place the garlic and herbs evenly over all. Sprinkle with the grated cheeses. Roll from the short end; tucking in the ends as you roll. Secure with butcher's twice. Rub additional olive oil all over and sprinkle with more salt and pepper.

Heat an ovenproof skillet or sauté pan, large enough to hold the turkey roll, over medium-high heat. Add just enough oil to lightly cover bottom. Place the turkey in the hot pan, top side down, and sauté just until lightly browned, about 2 minutes. Turn the turkey over and place the pan in the oven. Roast for about 50 minutes or until done, basting occasionally with the pan juices. Remove from the pan and let rest.

Meanwhile, make the sauce. Place the turkey pan over medium-high heat. Add the wine, scrape up the browned bits, and cook until slightly reduced. Slice the turkey and serve with a little sauce drizzled on each slice.

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