Arrosto di Tacchino Farcito
(Roasted Stuffed Turkey Breast)

Courtesy of “Trattoria Cooking”, Biba Caggiano

Makes 6 – 8 servings
Ingredients:
One 3 ½ - 4 pound boneless breast of turkey
2 cloves garlic, finely minced
2 tablespoons chopped fresh rosemary or 1 tablespoon dried, crumbled
Salt and freshly ground black pepper to taste
¼ pound sliced pancetta
2 tablespoons unsalted butter
3 tablespoons olive oil
1 cup dry white wine

Ask your butcher to open the turkey breast and flatten it out. It should look like a large veal cutlet.

Preheat the oven to 375° F. Rub the garlic and rosemary on the inner side of the turkey and season with salt and pepper. Cover the meat with the slices of pancetta. Roll up the turkey breast tightly and tie securely with string.

Heat the butter and oil in a large, heavy casserole over medium-high heat. When the butter foams, add the turkey and cook until it is golden on all sides, 6 to 7 minutes. Add the wine and cook, stirring, until the wine is almost all reduced.

Place the casserole in the oven and bake for 45 minutes to 1 hour. Baste the roast with its pan juices several times during cooking. Check the roast for doneness by piercing it with a thin knife. If the juices that come out are clear or barely pink, the roast is done. If the juices are visibly pink, cook it a bit longer.

Transfer the roast to a cutting board and let it “settle” a few minutes. Remove the string and slice the meat. Arrange the slices on serving dishes, and serve at once.