Turkey Roulade

Name: Turkey Roulade
Ingredients: 3 tbsp olive oil; 1 None small white onion, chopped; 1 None yellow bell pepper, seeded, diced; 11 oz baby spinach; 1 tsp minced garlic; 1 tsp dried thyme; 6 None sun-dried tomatoes in oil, drained, chopped; 1/4 cup feta cheese, diced; 1/4 cup light garlic-herb spreadable cheese; 1 tbsp fresh basil leaves, chopped; 1 None turkey breast (about 6 lbs), deboned and butterflied

11 ingredients

3 steps

Ingredients

3 tbsp olive oil
1 None small white onion, chopped
1 None yellow bell pepper, seeded, diced
11 oz baby spinach
1 tsp minced garlic
1 tsp dried thyme
6 None sun-dried tomatoes in oil, drained, chopped
1/4 cup feta cheese, diced
1/4 cup light garlic-herb spreadable cheese
1 tbsp fresh basil leaves, chopped
1 None turkey breast (about 6 lbs), deboned and butterflied

Directions

1

Preheat oven to 425°F.
2

In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Cook onions and peppers for 3 mins, or until tender. Add spinach, garlic and 1/2 tsp thyme. Cook for 30 seconds, or until spinach is just wilted. Transfer to a bowl and let cool for 5 mins. Fold in sun-dried tomatoes, cheese and basil. Season and let cool completely.
3

Lay turkey breast out on a clean cutting board. Spread spinach mixture evenly over turkey, leaving a 1 inch border. Roll up and tie at 2 inch intervals with butcher's twine. Brush with remaining olive oil and sprinkle with remaining thyme. Transfer to a roasting pan and roast for 15 mins. Reduce heat to 350°F and roast for another 1 hour, or until internal temperature reaches 170°F, basting occasionally with pan juices. Let rest for 10 mins before slicing.