1 lb. mushrooms
1/4 cup olive oil, plus some for brushing over turkey
2 oz. prosciutto, finely minced
3/4 cup onions, minced
3 cloves garlic, finely minced
1 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper garlic powder
1 lb. lean ground turkey
2 lg. eggs, lightly beaten
1 3 lb. boneless turkey breast with skin
Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add prosciutto and sauté for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Refrigerate for 1 hour.
Combine ground turkey, eggs, and the second teaspoon salt and the refrigerated stuffing mixture.
Do not remove skin from turkey breast. Butterfly and pound until 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.
Place roast in a roasting pan, skin side up and brush with olive oil. Season with garlic powder, salt and pepper.
Roast in a preheated 500°F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325°F and roast an additional 60-90 minutes, or until temperature reads 165-170°F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.