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Turkey Saltimbocca

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Course Main Dish
Servings 6 servings


  • 1 boneless skinless turkey breast 3-pound
  • 3 ounces Prosciutto sliced
  • 3/4 teaspoon sage
  • Salt and pepper to taste
  • 3/4 cup white wine or use white grape juice with splash of vinegar
  • 1/3 cup low sodium chicken broth
  • Parchment paper
  • String


  • 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.
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