Gluten Free Turkey Breast Roulade with Spinach and Ricotta
This elegant rolled roast is the kind of centerpiece that makes a dinner table go quiet in the best possible way. A butterflied turkey breast gets pounded thin, loaded with a creamy spinach and ricotta filling brightened by lemon zest and a whisper of nutmeg, then rolled tight and seared until deeply golden before finishing in the oven. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — the dish just works as written. The sear in butter and olive oil builds a gorgeous crust, while the roasting time locks in juicy, tender meat that slices into clean, impressive rounds. Fresh thyme scattered over the outside adds an herby, aromatic note that ties the whole thing together. It serves six, making it a smart choice for a holiday spread or a weekend dinner worth showing off.
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Learn more →Ingredients
6 servings
For the roulade
- 1 boneless, skin-on turkey breast half (about 2 ½ lb), butterflied
- 1 ½ tsp kosher salt, divided
- ¾ tsp black pepper, divided
- 2 tbsp olive oil, divided
- 1 tbsp fresh thyme leaves
- 1 tbsp unsalted butter
For the filling
- 5 oz fresh baby spinach
- 3 garlic cloves, minced
- 1 cup whole-milk ricotta cheese
- ⅓ cup grated parmesan cheese
- 1 tsp lemon zest
- ¼ tsp ground nutmeg
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the butterflied turkey breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
- 2
Heat 1 tbsp of the olive oil in a small skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the spinach in batches and cook, tossing, until fully wilted and any liquid has evaporated, 3–4 minutes. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
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