Turkey Braciole by Chef Ben Kelly

Turkey Braciole by Chef Ben Kelly

Serves 4 to 6

Prep time: 20 minutes

Cook time: 45 minutes to 1 hour plus 10 minutes resting

Ingredients:

• 2 boneless skinless turkey breasts, butterflied and lightly pounded
• 2 tbsp of Grated Parmesan Cheese
• 2 tbsp of Grated Provolone Cheese
• 2 tbsp of chopped parsley
• 2 tbsp of chiffonade basil
• 1 tbsp of olive oil
• 2 tsp of chopped garlic
• 2 tbsp of chopped pistachios
• 2 tbsp of fresh breadcrumbs
• Salt and pepper to taste

Directions:

1. Mix the parmesan, provolone, parsley, basil, olive oil, garlic, pistachios, and breadcrumbs in a medium mixing bowl. Mix well.
2. Lay the two turkey breasts flat on your work surface, so they overlap slightly.
3. Drizzle with olive oil and season with salt and pepper.
4. Spread the cheese and herb mixture over the turkey breasts.
5. Roll the turkey breasts into a roulade and tie with butcher's twine to hold.
6. Heat a large non-stick skillet over medium-high heat. Add 2 tbsp of olive oil to the pan.
7. Season the turkey breasts with salt and pepper, then sear in the skillet on each side until golden brown.
8. Roast the turkey in a 375°F oven for 45 minutes to 1 hour, or until the internal temperature reaches 165°F.
9. Remove the turkey from the oven and allow it to rest for 10 minutes before slicing and serving.