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1
Heat olive oil over medium heat in a skillet.
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2
Add garlic and leeks and cook 5 to 6 minutes or until leeks are soft.
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3
Add baby spinach and sautE until wilted 1 to 2 minutes.
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4
Remove from heat.
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5
Stir in tarragon and season to taste with salt and pepper.
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6
Reserve and cool.
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7
Combine lemon juice, white wine, mustard, rosemary, paprika and olive oil.
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8
Reserve.
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9
To butterfly turkey, lay hand flat on turkey breast and slice through the centre parallel to cutting board.
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10
Stop about 1-inch (2.5 cm) from edge.
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11
Open up breast, cover with plastic wrap and pound lightly until an even thickness.
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12
Remove plastic wrap and brush with white wine mixture.
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13
Season with salt and pepper.
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14
Lay prosciutto slices over breast slightly overlapping.
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15
Stir diced mozzarella into cooled stuffing.
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16
Add stuffing to turkey breast.
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17
Fold breast over and close the opening with metal skewers or sew up with a trussing needle and string.
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18
Preheat oven to 425 degrees F(210 degrees C).
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19
Place turkey on a rack over a roasting pan.
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20
Baste with remaining marinade.
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21
Bake for 30 minutes, reduce heat to 350 degrees F(180 degrees C) and roast another 45 minutes to an hour or until skin is brown and juices run clear about 165 degrees F(75 degrees C) on an instant read thermometer.
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22
Let rest 10 minutes on carving board.
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23
Remove skewers and slice into 1-inch (2.5 cm) slices.
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24
Serve with sauce.
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25
SAUCE: While turkey is resting make sauce.
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26
Discard fat from pan, leaving any juices.
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27
Add 1/4 cup wine into roasting pan.
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28
Bring to boil, scraping up any little bits, add stock pepper.
