1 onion
1 clove garlic
7 oz. jar roasted red peppers
3 1/2 tbsp. butter
3/4 tsp. basil
Salt & pepper
1 c. bread crumbs
1 tbsp. chopped fresh parsley
4 lb. boneless turkey breast
3/4 c. water

Go to butcher window at your grocer and ask him to debone a 4 pound turkey breast.

Heat oven to 425 degrees. Chop onion and garlic finely. Drain peppers and pat dry.

Heat 3 tablespoons butter in pan. Add onion, garlic and basil. Remove from heat. Add salt, pepper, bread crumbs and parsley. Lay turkey skin side down on a work surface. Pound to an even thickness. Spread bread crumb mixture over turkey and cover with peppers. Roll up breast and tie with string in several places. Rub with 1 1/2 tablespoons butter.

Place in oven and reduce temperature to 350 degrees. Roast for about 2 hours or until 180 degrees internal temperature. Skim fat from pan juices and make gravy accordingly.