Wachsmuth & Krogmann NSC-650 User Manual

Page 9

RECIPES

Herbed Turkey Roast

5 lb Whole Turkey Breast, boned

1/4 cup Parsley, chopped

2 tablespoon Fresh Thyme, minced

Salt and Pepper

2 oz Fontina Cheese, sliced

2 oz Prosciutto

4 sprigs of Parsley or Thyme

2/3 cup Chicken Broth

1/3 cup Dry White Wine

2 tablespoon Cornstarch

2 tablespoon Cold Water

Rinse turkey, pat dry, and place, skin down, on a 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 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 hours).

Carefully lift turkey to a warm platter and 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.