Seder Menu: Boneless Turkey Breast Rolls By The Canadian Living Test Kitchen

These elegant spirals of white meat with a watercress filling are a reputation-making entrée. Single turkey breasts are more commonly available than whole breasts; they also roll more easily and cook more quickly. Serve with Parsley Mashed Potatoes and your family's favourite vegetable.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about	-
cal	195
pro	22 g
total fat	11 g
sat. fat	1 g
carb	2 g
fibre	1 g
chol	51 mg
sodium	641 mg
% RDI:	-
calcium	4%
iron	13%
vit A	9%
vit C	25%
folate	7%

Gravy:

Preparation:

In saucepan of boiling water, blanch watercress for 15 seconds; drain and chill in cold water. Drain in sieve, pressing out water. Coarsely chop to make about 1 cup (250 mL).

In food processor, whirl together watercress, parsley, half each of the garlic and oil, and 1 tsp (5 mL) each of the salt and pepper until slightly chunky paste; set aside.

In small bowl, whisk together remaining garlic, oil, salt and pepper, rosemary and lemon rind and juice; set aside.

With sharp knife held horizontally at thick long side of breast, cut each turkey breast in half to within 1 inch (2.5 cm) of opposite edge; open like book. Cover with waxed paper; pound lightly to 1/2-inch (1 cm) thickness.

Brush each breast with 1 tbsp (15 mL) of the oil mixture; spread each with half of the watercress mixture. Starting at skinless edge, roll up. Tie at 3-inch (8 cm) intervals with string. Place, skin side up, on greased rack in roasting pan. Brush with remaining oil mixture. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day.)

Roast in 350°F (180°C) oven until juices run clear when turkey is pierced, about 45 minutes. Broil until tops are evenly browned, about 5 minutes. Transfer to platter and tent with foil; let stand for up to 30 minutes before slicing.

Gravy: Meanwhile, skim fat from pan juices; bring to boil. In bowl, whisk stock with potato starch; whisk into pan juices. Simmer over medium heat, stirring occasionally, until thickened, about 5 minutes. Stir in lemon juice; thin with additional stock, if desired. Strain; serve with turkey.