boneless skinless turkey breast
Salt and pepper to taste
or use white grape juice with splash of vinegar
low sodium chicken broth
Place turkey between two pieces of parchment paper. Using a mallet or rolling pin, pound the turkey breast to a thickness of about 1/2 to 1 inch, then remove top piece of parchment.
Starting in the center of the turkey, cover with Proscuitto, leaving a border or edge of about 1 inch on all sides that is ham-free.
Sprinkle with sage and salt and pepper to taste.
Starting on the shortest side of the flattened turkey, roll it up jelly roll style into a tube or cigar-shaped log and tie it with string in about 3 or 4 places to hold the roll in place.
Pour wine and broth into slow cooker, then carefully lower turkey log on top.
Cover and cook on low heat setting for 5 to 6 hours.
Remove turkey from slow cooker and let sit for about 5 minutes before slicing.