High Fructose Corn Syrup Free Gluten Free Turkey Breast Roulade with Spinach and Ricotta
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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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