I haven't done this for awhile but it's pretty easy. You will need a really sharp knife and kitchen string.
Carefully butterfly open the turkey breast. Score the breast but don't cut all the way through. Season with salt and pepper. Fill it with a mixture of chopped roasted red (from a jar if necessary) and finely chopped, good quality black olives. Don't overstuff.
Roll it up and tie it tightly with kitchen string. Rub it with olive oil and more salt. Roast it in a 375F oven until it reaches an internal temperature of 160F---probably 20 to 25 minutes depending on your oven. Tent it and let it rest for ten minutes. It will look really nice when you slice it.
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Carefully butterfly open the turkey breast. Score the breast but don't cut all the way through. Season with salt and pepper. Fill it with a mixture of chopped roasted red (from a jar if necessary) and finely chopped, good quality black olives. Don't overstuff.
Roll it up and tie it tightly with kitchen string. Rub it with olive oil and more salt. Roast it in a 375F oven until it reaches an internal temperature of 160F---probably 20 to 25 minutes depending on your oven. Tent it and let it rest for ten minutes. It will look really nice when you slice it.