Prosciutto-Wrapped Stuffed Turkey Breast

Brine:
1/4 cup salt
1 teaspoon whole black peppercorns
2 bay leaves
2 quarts water
3 1/2-4 pounds turkey breast

Turkey:
2 tablespoons extra-virgin olive oil, divided
salt, to taste
pepper, to taste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon orange zest
4 cloves garlic, minced
1/4-1/3 cup dried cranberries
3/4 cup sliced green olives (such as California Green Ripe Olives), divided
4-5 slices prosciutto

Gravy:
2 tablespoons butter
1 tablespoon all-purpose flour
1-1 1/2 cups chicken broth
salt, to taste
pepper, to taste
orange slices, for garnish

To brine turkey breast: In large, non-reactive bowl, mix salt, peppercorns and bay leaves in water. Place turkey breast in brine and cover with additional water, if needed. Place plastic wrap over bowl and refrigerate at least 8 hours or overnight.

To cook turkey breast: Heat oven to 375 degrees. Remove turkey breast from brine, rinse and pat dry. On large cutting board with sharp, sturdy knife, slice into thickest portion of turkey and cut lengthwise, but not all the way through. Brush inside of turkey breast with 1 tablespoon olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread minced garlic, cranberries and 1/2 cup sliced green olives over bottom half of turkey breast then fold top over bottom. Brush outside of turkey breast with remaining olive oil and place prosciutto slices over top of turkey breast. Using three pieces kitchen twine, tie turkey breast on each end and in middle.

On baking sheet, roast turkey 15 minutes then turn heat down to 350 degrees and roast 35-45 minutes. Once internal temperature reaches about 155 degrees, remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest about 15 minutes. Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.

To make gravy: Take remaining juice from baking sheet and add to saucepan over medium heat along with butter. Once butter is melted, sprinkle in flour and whisk. While whisking, add 1 cup chicken broth. If it becomes thick, add 1/2 cup chicken broth, or more, as needed. Let gravy cook several minutes, whisking constantly. When gravy is done, remove from heat and drizzle over sliced turkey breast. Garnish with remaining green olives and orange slices. Serve warm.

Recipe courtesy of Karista’s Kitchen. Photo courtesy of California Olive Committee.