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1
Char chiles over gas flame or in broiler until blackened all over.
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2
Enclose in paper bag 10 minutes, then peel and seed.
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3
(Can be prepared 2 days ahead.
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4
Cover and chill.)
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5
Whisk oil, garlic, and cumin in small bowl to blend.
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6
Using small sharp knife, remove bones from 1 turkey breast; reserve bones.
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7
Place breast, skin side down, between 2 sheets of plastic wrap.
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8
Pound with mallet to 1/2-inch thickness (about 12x9-inch irregular rectangle).
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9
Remove top sheet of plastic.
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10
Brush turkey with 1/4 of oil mixture; sprinkle with salt and pepper.
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11
Top evenly with half of flattened chiles.
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12
Sprinkle chiles with half of feta, then 2 tablespoons oregano.
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13
Starting at 1 long side, roll up turkey breast jelly-roll style.
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14
Secure edge with skewers or toothpicks, then tie with kitchen twine.
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15
Repeat with remaining turkey breast, 1/4 of oil mixture, chiles, feta, and 2 tablespoons oregano.
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16
Oil two 13x9x2-inch metal baking pans.
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17
Transfer roulades to prepared pans, skewer side down.
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18
Brush roulades with remaining oil mixture.
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19
Add reserved bones to pans.
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20
Sprinkle rolls with salt and pepper.
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21
(Can be prepared 1 day ahead.
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22
Cover and refrigerate.)
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23
Preheat oven to 400F.
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24
Roast roulades until thermometer inserted into thickest part registers 160F, about 35 minutes.
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25
Remove roulades from oven; let stand at room temperature 5 minutes.
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26
Transfer roulades to cutting board; tent with foil.
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27
Place same baking pans over burners on high heat.
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28
Add 1 cup broth, 1/2 cup wine, and 1 tablespoon oregano to each pan; boil until liquid in each pan is reduced to 1 cup, scraping up browned bits, about 5 minutes.
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29
Discard bones.
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30
Season sauce with salt and pepper.
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31
Remove string and skewers from roulades.
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32
Cut each into eight slices; transfer to platter.
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33
Pour sauce over and serve warm or at room temperature.
