Ingredients
1 medium green pepper, finely chopped1 medium onion, finely chopped2 garlic cloves, minced2 teaspoons ground coriander1 teaspoon ground cumin1/8 teaspoon cayenne pepper1 pound uncooked chicken sausage links, casings removed1 fresh boneless turkey breast (4 pounds)1/4 teaspoon salt1/4 teaspoon pepperMOJO SAUCE:1 cup orange juice1/2 cup fresh cilantro leaves1/4 cup minced fresh oregano or 4 teaspoons dried oregano1/4 cup lime juice4 garlic cloves, minced1 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon salt1/8 teaspoon cayenne pepper1 cup olive oil
Preparation
In a bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix lightly but thoroughly.
With skin side down, pound turkey breast with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Spread sausage mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie at 1-1/2-in. to 2-in. intervals with kitchen string.
In a large skillet, brown turkey on all sides. Place in a 5-qt. oval slow cooker.
In a blender, combine the first 9 sauce ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over turkey.
Cover and cook on low for 5 hours or until a thermometer inserted in center reads 165°. Remove from slow cooker; cover and let stand for 10 minutes before slicing. Discard string.
Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with turkey.
