Roast turkey cordon bleu Recipe

Name: Roast turkey cordon bleu
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 3 tbsp (45 mL) Compliments Extra Virgin olive oil; 4 slices provolone cheese; 8 sprigs fresh rosemary; 4 slices prosciutto; To taste, red onion confit; 1 young, grain fed turkey, thawed according to package directions; 1 lemon's zest and juice; ½ tsp (2 mL) each salt and pepper (approx.); 4 cloves garlic, minced; 3 tbsp (45 mL) finely chopped fresh rosemary leaves

Ingredients

3 tbsp (45 mL) Compliments Extra Virgin olive oil
4 slices provolone cheese
8 sprigs fresh rosemary
4 slices prosciutto
To taste, red onion confit
1 young, grain fed turkey, thawed according to package directions
1 lemon's zest and juice
½ tsp (2 mL) each salt and pepper (approx.)
4 cloves garlic, minced
3 tbsp (45 mL) finely chopped fresh rosemary leaves

PREP TIME 15m	COOK TIME 3h15m	TOTAL TIME 3h30m
YIELD 8 servings

Instructions

Preheat oven to 350°F (180°C).
Whisk the olive oil with the chopped rosemary, garlic, salt, pepper, lemon zest and juice.
Halve mixture.
Carefully loosen the turkey skin with your fingers; rub the breast meat with half of the olive oil mixture.
Sandwich 2 slices of cheese and leaves only from 1 rosemary sprig between 2 slices prosciutto.
Repeat.
Slide prosciutto ‘sandwiches' under the loosened skin to cover each turkey breast.
Stuff the cavity with the remaining rosemary sprigs and the reserved fruit.
Rub turkey all over with reserved olive oil mixture; roast on a rack in a roasting pan for 30 minutes.
Lower oven temperature to 300°F (150°C).
Roast for 3 hours, basting every 30 minutes, or until an instant-read thermometer inserted into the inner thigh registers 180°F (82°C).
Serve carved turkey with Red Onion confit.