1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
Calories: 486
Total Fat: 32 grams
Saturated Fat: 14 grams
Total Carbohydrates: 2 grams
Protein: 47 grams
Sodium: 308 milligrams
Cholesterol: 168 milligrams
Fiber: 1 grams

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.6 Kcal (1380 kJ)
Calories from fat	235.76 Kcal
		% Daily Value*
Total Fat	26.2g	40%
Cholesterol	96.95mg	32%
Sodium	184.13mg	8%
Potassium	346mg	7%
Total Carbs	2.3g	1%
Sugars	0.25g	1%
Dietary Fiber	0.98g	4%
Protein	21.81g	44%
Vitamin C	16.5mg	28%
Vitamin A	0.2mg	6%
Iron	1.9mg	11%
Calcium	135.5mg	14%

Amount Per 100 g
Calories	262.99 Kcal (1101 kJ)
Calories from fat	188.12 Kcal
		% Daily Value*
Total Fat	20.9g	40%
Cholesterol	77.36mg	32%
Sodium	146.92mg	8%
Potassium	276.08mg	7%
Total Carbs	1.83g	1%
Sugars	0.2g	1%
Dietary Fiber	0.78g	4%
Protein	17.4g	44%
Vitamin C	13.2mg	28%
Vitamin A	0.2mg	6%
Iron	1.5mg	11%
Calcium	108.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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