Seder Menu: Boneless Turkey Breast Rolls

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.

Source : Canadian Living Magazine: April 2003