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10 garlic cloves, peeled
Preheat oven to 350°F.
Combine garlic and oil in custard cup. Cover with foil; bake garlic until very tender, about 25 minutes. Pour oil into small bowl; reserve. Mash garlic and set aside.
Increase oven temperature to 400°F.
Mix bread crumbs, celery, olives, parsley, lemon peel and rosemary in small bowl. Season with salt and pepper.
Place turkey breast on work surface. Using meat mallet, pound turkey to about 1/8" thickness. Spread mashed garlic over turkey, then sprinkle with salt and pepper. Spread breadcrumb mixture over turkey, leaving 1/2" on all sides and pressing to adhere. Starting at one long side, roll up tightly, jelly-roll style. Tie roulade in 5 places with string to secure.
Place doubled 15" square of cheesecloth in 13x9x2" pan. Pour 1/2 cup broth over cloth. Place roulade on cloth. Drizzle reserved garlic oil over roulade. Wrap tightly with cheesecloth. 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.
Let roulade cool 15 minutes. Remove cheesecloth and string. Cut roulade into 1/2" slices; arrange on 6 plates. Add 1 cup broth to baking pan. Bring to simmer, scraping up browned bits. Pour broth over roulade.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 tbsp. olive oil
1/2 cup fresh bread crumbs made from crustless French bread
1/4 cup finely chopped celery
1/4 cup finely chopped pimiento-stuffed green Spanish olives
3 tbsp. chopped fresh parsley
1 tsp. grated lemon peel
1/2 tsp. chopped fresh rosemary
Salt to taste
Freshly-ground black pepper to taste
2-1/2 pounds turkey breast half, skin, bones, and fillet removed, butterflied
2-1/2 cups canned low-salt chicken broth (approximately)
Ask the butcher to bone, skin and butterfly the turkey breast. You will also need some cheesecloth (available in most supermarkets) for wrapping the roulade before cooking.