10 Cloves Garlic (Whole)
2 tbl. Olive Oil
½ Cup Fresh Breadcrumbs
¼ Cup Finely Chopped Celery
¼ Cup Finely Chopped Pimiento Stuffed Olives
3 tbl. Chopped Parsley
1 tbl. Grated Lemon Peel
½ tsp. Chopped Fresh Rosemary
2 ½ lbs. Turkey Breast (Halved, Boneless & Butterflied)
2 ½ Cup Low Sodium Chicken Broth

Pre-heat oven to 350 degrees, combine garlic and oil in pan, cover and bake until tender (About 25 minutes.) Save oil. Cool and Mash Garlic, set aside. Increase oven to 400 degrees. Combine breadcrumbs and balance of ingredients in large bowl mix with garlic mash. Pound turkey until 1/3” thick. Spread mashed mixture over turkey. Sprinkle with lite salt and pepper to taste. Spread breadcrumbs/garlic mixture over turkey leaving 11 ½” border on all sides then press together. Roll up tightly (Jelly roll style). Tie with String. Place doubled 15” piece of cheesecloth in 13 x 9” pan. Pour ½ cup broth over cloth. Drizzle reserved oil over roulade and roll up in cheesecloth. Wrap tightly. Roast for 1 hr. 15 minutes. Baste with broth every 30 minutes. Let stand 15 minutes before slicing. Deglaze pan with rest of broth and pour broth over sliced roulade.

Yields: 6 Servings