Shane's Turkey Roulade with Spinach, Feta, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A turkey roll with spinach, feta, sun-dried tomatoes. Ingredients:
2 pounds turkey breast, boneless with skin on |
10 ounces frozen spinach, thawed, drained, and chopped |
6 ounces feta cheese, cut into small cubes |
4 ounces sun dried tomato halves (packed in oil), drained and chopped |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine spinach, feta, and sun-dried tomatoes in a bowl and set aside.
3. Place turkey on cutting board or other work surface that has been lined with plastic wrap. Remove connective tissue and discard. Remove skin and set aside.
4. Using a sharp knife, butterfly the thickest part of the turkey breast in such a way that you can lay out the turkey in the most rectangle-like shape.
5. Cover the top with plastic wrap. Using the smooth side of a meat tenderizer pound the turkey breast until about 1/4 - 3/8 thick.
6. Start from the center and work towards the edges using glancing blows (pull or push toward the edges as you make contact). Try to get the most rectangular shape possible.
7. Rub with a few teaspoons of olive oil and season with salt and pepper.
8. Cover the turkey breast with the spinach, feta, & sun-dried tomato mixture and spread evenly leaving a 1 gap on all edges.
9. Starting on long side, roll up the turkey breast as tightly as possible (a second pair of hands is very helpful here).
10. Secure roulade with butcher twine at intervals of approximately 3 . Transfer to a rack in roasting pan. Cover bottom of pan with water.
11. Rub outside of roulade with olive oil and cover with the skin (you will probably need to cut the skin into several pieces).
12. Place in oven and roast until roulade reaches an internal temperature of 155 degrees (carryover will take it to 165).
13. Remove from oven, cover tightly with aluminum foil and rest at least 15 minutes before cutting.
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