Printable | Taste of Home

Turkey Breast Roulade

3 jars (7-1/2 ounces each) marinated artichoke hearts, drained and chopped
3 cans (4 ounces each) mushroom stems and pieces, drained and chopped
3 tablespoons chopped sweet onion
3 boneless turkey breast halves (3 to 3-1/2 pounds each)
2-1/4 pounds thinly sliced deli ham
1 cup butter or margarine, melted
1-1/2 teaspoons dried thyme

In a bowl, combine the artichokes, mushrooms and onion; set aside.
With skin side down, cut a lengthwise slit through the thickest
portion of each turkey breast to within 1/2 in. of bottom. Open the
turkey breasts so they lie flat; cover with plastic wrap. Flatten to
3/4- to 1-in. thickness; remove plastic. Place ham slices over

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Turkey Breast Roulade cont.

turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise
down center of the ham. Roll each turkey breast, starting from a side
where the fold is in the center. Secure with kitchen string at 3-in.
intervals. Place the turkey rolls seam side down in one greased
15-in. x 10-in. x 1-in. baking pan and one 13-in. x 9-in. baking pan.
In a small bowl, combine the butter and thyme; spoon over the
turkey rolls. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours
or until meat thermometer reads 170°, basting frequently. Cover
and let stand for 10 minutes before slicing.

Yield: 24-30 servings.