12 green onions
1 boneless, whole turkey breast, 3 lb. average
1/2 cup, extra-virgin olive oil, divided
2 tsp. Frank Davis poultry seasoning
salt and black pepper as needed
1/4 lb. thinly-sliced prosciutto
1 stick butter
1 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
4 cloves, garlic minced
1/2 cup green onions bottoms
1/4 cup chopped parsley
1 cup finely chopped turkey giblets, (cooked with poaching liquid)
2-3 dozen freshly opened oysters, chopped
2 cups stale french bread
2 tsp. Frank Davis bronzing mix
2 cups canned chicken broth as needed
2 eggs, lightly beaten

Start by finely chopping up the white bulbs of the green onions, but at the same time placing the green parts side-by-side on a 15x15x1-inch heavy-trimmed baking sheet to form a mat. Then, put the turkey breast, skin side down, on a work surface on a long sheet of plastic wrap and butterfly both the left and right sides. Here's how you do that:

	Franksgiving 2003 Menu
		• Oven Barbecued Turkey Legs • Indian-style corn casserole • Herbed New Potatoes • Mirliton Soup • Pilgrim-style green beans • Carmelized Coffee Flan

Beginning from a long side, make a horizontal, lengthwise cut almost, but not all the way through the turkey and spread the turkey breast open to form a larger, thinner piece of meat. Then, top the turkey with another sheet of plastic wrap and pound it rigorously with a meat mallet or the bottom of a heavy skillet until the meat measures about 12x8 inches, being careful, however, not to make any holes in it.

At this point, discard the top sheet of plastic wrap, brush the breast liberally with about half of the olive oil, and sprinkle it generously with the poultry seasoning and the salt and pepper. Then, arrange the prosciutto, overlapping the slices slightly in one layer over the turkey. Then, begin to make the oyster stuffing.

You do this by placing a heavy 12-inch skillet on the stovetop and melting down a half a stick of butter. Then, over a high heat, you saute' the onions, bell peppers, celery, garlic, onion bottoms and parsley until they're tender. When they're translucent, toss into the pan the chopped turkey giblets and all of the chopped oysters. Once everything is combined, add the remaining half stick of butter, fold in the bread crumbs, sprinkle on the bronzing mix, and pour in the chicken broth a little at a time to form a "stuffing" consistency. Then, immediately remove the skillet from the heat. When the mixture is cool enough to handle, quickly whip in the beaten eggs to bind the stuffing together.

Now it's time to spread the oyster stuffing about a half-inch thick onto the flattened turkey breast, leaving about a quarter-inch border all around the edges. Beginning at a long side, and using the bottom sheet of plastic wrap as a guide, roll up the turkey breast to enclose the filling. Be sure you end up with the "seam side" down. Then discard the plastic wrap and then begin tying the rolled turkey with the butcher's twine, once lengthwise and then crosswise at 1-inch intervals to hold the shape. Finish up this process by placing the turkey on top of the green onion mat you made earlier (incidentally, all of this can be done a day ahead of time and the turkey breast kept chilled in the fridge).

At this stage, preheat the oven to 400 degrees, generously brush the outside of the rolled turkey with the remaining olive oil, and season it yet once more with poultry seasoning, salt and pepper. Then slide it into the oven on the center rack and roast it - UNCOVERED - until a meat thermometer inserted into the roll reaches an internal temperature of 160 degrees. I wholeheartedly recommend that to ensure even browning and to keep the breast juicy and moist, you baste the turkey every 15 minutes with 1/4 cup chicken broth. You also want to add broth periodically to the roasting pan as the drippings evaporate - this will keep the pan drippings from scorching (and you'll need those later!) By the way, total roasting time should be somewhere in the neighborhood of about an hour and twenty minutes.

Finally, when the turkey pinwheel is perfectly done, remove it to a warming platter, but set the roasting pan atop 2 burners on your stove. Then add an additional cup of chicken broth to the pan and deglaze it, scraping all of the browned bits. When that's completed, strain out the final pan juices and add them to the formal turkey/oyster sauce.

When it's time to eat, remove the string from the pinwheel and slice the turkey roll crosswise right at the table, liberally covering it and the accompanying sausage stuffing with turkey oyster sauce.