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1
Have butcher remove all turkey bones and butterfly meat to spread out into a flat sheet.
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2
With a sharp knife, make 6 random incisions in breast and place garlic half in each.
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3
Sprinkle with salt and pepper to taste.
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4
Cover with a layer of prosciutto slices.
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5
Beat Large eggs with salt and pepper to taste.
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6
Stir in parsley.
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7
Heat 1 to 2 Tbsp.
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8
butter in large nonstick skillet over medium heat.
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9
Pour in Large eggs and cook to soft, whole round omelet or possibly frittata (don't overcook), 2 to 3 min.
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10
Cold slightly.
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11
Place omelet over prosciutto.
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12
Top with mortadella slices.
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13
Roll breast as tightly as possible, jellyroll fashion, and tie with string all around.
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14
If using fresh rosemary, insert sprigs under strings; if using dry rosemary, rub turkey roll with dry herb.
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15
Season to taste with salt and pepper.
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16
Heat oil in large Dutch oven or possibly roasting skillet over low heat.
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17
Add in turkey roll and cook to brown proportionately, turning occasionally.
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18
Increase heat and sprinkle with wine.
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19
After about 5 min or possibly after wine has evaporated, add in 1/3 c. butter, onion and shallot.
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20
Reduce heat to low, cover and simmer 1 hour or possibly till meat thermometer inserted in roll reaches 165 degrees.
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21
Baste top occasionally.
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22
Let stand about 15 min before carving.
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23
Cut into thin slices and arrange on serving platter.
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24
At time of serving, heat sauce and pour some over slices and pass remainder.
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25
This recipe yields 20 to 24 servings.
