Directions: |
Directions:1. Prepare rolled turkey breast: Place turkey breast on cutting board, skin side up. With sharp knife, working with one side of breast, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Repeat with remaining side of breast; discard bones and skin.
2. To butterfly breast halves: Place one breast half, cut side up, on cutting board. With sharp knife, starting at a long side, cut breast horizontally in half, but not all the way through, making sure that meat on other long side stays connected. Spread meat open. Place butterflied breast between two sheets of plastic wrap. With meat mallet or rolling pin, pound breast to about ¼ inch even thickness. Repeat with second breast half.
3. Preheat oven to 350⁰F. Sprinkle each breast with ½ tsp salt and ¼ tsp black pepper. Arrange red pepper slices evenly over breasts, leaving a 2-inch border all around edges of meat; top with basil leaves. Starting at a narrow end, roll each breast with filling, jelly-roll fashion. With string, tie each rolled turkey breast at 2-inch intervals. Brush rolls with oil and sprinkle with remaining salt and pepper.
4. Place rolls, seam sides down, on rack in large roasting pan. Insert meat thermometer into center of one roll. Roast turkey rolls about 1 hour and 15 minutes. Turkey is done when temperature on meat thermometer reaches 160⁰F. Temperature will rise to 165⁰F upon standing.
5. While turkey is roasting, prepare Basil Mayonnaise: In food processor with knife blade attached or in blender at medium speed, blend basil, mayonnaise, sour cream, lemon juice, and salt until sauce is creamy. Cover and refrigerate sauce until ready to use. Makes about 2 cups.
6. When turkey rolls are done, place on large platter. Let stand 10 minutes to set juices for easier carving if serving warm. If not serving right away, wrap and refrigerate turkey rolls until ready to serve.
7. To serve, remove strings. Slice turkey rolls into about ¼ to ½ inch slices and serve with Basil mayonnaise. Garnish with basil sprigs. Makes 12 main-dish servings. |
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Notes: |
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Notes: This sounds like a lot of work, but once you get the knack of de-boning the breasts, the rest is a piece of cake (or turkey, actually). Served cold, this makes a wonderful luncheon dish, as the slices with the spiraled red pepper and green basil are very attractive. Also, the basil mayonnaise is an added plus!
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