menu makers

A Flavor Medley
This recipe is part of a full menu. View complementary recipes from menu:

Next Recipe

recipes

Roast Turkey Breast with Mascarpone, Prosciutto and Italian Herbs

Submitted by Courtesy o.

8 ounces mascarpone cheese
2 ounces thinly sliced prosciutto, finely chopped
2 teaspoons dried Italian seasoning, divided
1 (6 pound) Butterball® Fresh or Frozen Whole Breast of Turkey, thawed if frozen
1 lemon, halved
2 tablespoons olive oil

Preheat oven to 325°F. Combine cheese, prosciutto, and 1 teaspoon of the Italian seasoning in small bowl until blended.
Remove turkey breast from package; pat dry with paper towels. Using your fingers, gently separate skin from meat on each side of turkey breast, being careful not to tear skin. Using a spoon or long spatula, spread cheese mixture evenly between skin and meat. Secure skin at lower edge with wooden picks.
Place breast on flat roasting rack in shallow roasting pan. Squeeze juice from lemon halves over breast and place under rib cage. Brush skin with oil; sprinkle with the remaining 1 teaspoon Italian seasoning.
Bake breast 2-1/2 hours, or until meat thermometer inserted in thickest part of breast reaches 170°F. Let stand 15 minutes. To carve breast, remove each breast half by cutting along breast bone and ribs. Cut each piece crosswise into 1/2-inch-thick slices.

Four ounces of softened cream cheese can be substituted for the mascarpone cheese.

Refine Your Search

Add a Review

There are no reviews for this recipe.