Rolled Turkey Breast

 Here's the finished product on the plate.

 Almost done roasting in the pan with acorn squash

 Just before the turkey roll went into the oven

ROLLED TURKEY BREAST

3-4# boneless, skinless turkey breast, fresh or thawed
1 stick unsalted butter at room temperature
Fresh zest of 2 oranges (save the oranges)
1 bunch fresh parsley, minced
10-15 fresh sage leaves, minced
salt to taste
one more stick of butter
up to 1 bottle Chardonnay wine
cotton cheesecloth
cotton kitchen string

Butterfly the turkey so that the meat is a uniform thickness. Do not pound it!

Mix the butter, orange zest, and herbs together making sure that the flavors are evenly distributed. spread the butter mixture evenly over the raw turkey breast. Starting at the narrow and roll the turkey and butter mixture into a tight roll. tie the roll with cotton string about every inch. place the turkey roll in a deep roasting pan.

Melt the extra stick of butter in a small saucepan. Add up to a full bottle of Chardonnay. soak the cheesecloth in the butter and wine mixture and drape it over the turkey roll using several layers of cheesecloth.

roast a turkey in a 300° oven for approximately two and a half hours, basting with additional butter and wine every 30 minutes to keep the cheesecloth wet with butter and wine. during the last half hour, remove the cheesecloth so the turkey will brown

remove from the oven when the internal temperature has reached 180°. let the roll sit for 20 minutes under foil before slicing. serve with baked sweet potatoes, squash, green beans, or any other side dish.