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1
Preheat oven to 350F.
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2
Combine garlic and oil in custard cup.
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3
Cover with foil; bake garlic until very tender, about 25 minutes.
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4
Pour oil into small bowl; reserve.
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5
Mash garlic; set aside.
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6
Increase oven temperature to 400F.
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7
Mix breadcrumbs, celery, olives, parsley, lemon peel and rosemary in small bowl.
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8
Season with salt and pepper.
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9
Place turkey breast on work surface.
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10
Using meat mallet, pound turkey to about *-inch thickness.
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11
Spread mashed garlic over turkey, then sprinkle with salt and pepper.
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12
Spread breadcrumb mixture over turkey, leaving 1/2-inch border on all sides and pressing to adhere.
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13
Starting at 1 long side, roll up tightly, jelly-roll style.
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14
Tie roulade in 5 places with string to secure.
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15
Place doubled 15-inch square of cheesecloth in 13x9x2-inch pan.
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16
Pour 1/2 cup broth over cloth.
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17
Place roulade on cloth.
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18
Drizzle reserved garlic oil over roulade.
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19
Wrap tightly with cheesecloth.
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20
Roast until cooked through and juices run clear when roulade is pierced in center, basting with 2/3 cup broth every 30 minutes, about 1 hour 15 minutes total.
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21
Let roulade cool 15 minutes.
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22
Remove cheesecloth and string.
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23
Cut roulade into 1/2-inch slices; arrange on 6 plates.
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24
Add 1 cup broth to baking pan.
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25
Bring to simmer, scraping up browned bits.
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26
Pour broth over roulade.
