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Roast Turkey Breast

Posted by Solitary Dancer on June 10, 2008

Roast Turkey Breast with Mascarpone, Prosciutto and Italian Herbs  

Found this over at Butterball and I thought you guys might like it.



8 ounces (1cup) mascarpone cheese **See Note
2 ounces finely chopped,thin prosciutto
2 teaspoons dried Italian seasoning, divided
1 (6lbs), Butterball® Breast of Turkey, thawed
1 lemon, halved
2 tablespoon olive oil


1. Preheat oven to 325 degrees F. Combine cheese, prosciutto, and 1 teaspoon of the Italian seasoning in small bowl until blended.

2. 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 on each side. Secure skin at lower edge with toothpicks.

3. 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.

4. Bake breast 2-1/2 hours, or until meat thermometer inserted in thickest part of breast reaches 170 degrees 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.


**Note: Look for mascarpone cheese in the deli specialty cheese section or Italian food stores. If unavailable, substitute 4 ounces softened cream cheese. Recipe courtesy of Sarah Chase


photo credit: Butterball


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