Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 5 cm intervals. (At this point, you may cover and refridgerate until next day.) Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours). Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened. Remove and discard strings and thyme sprigs from turkey; slice meat 1 cm thick. Garnish with additional thyme sprigs, if desired. Serve with sauce. Sunset Crockery Cookbook Typed by E.Marie Campbell