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1
1.
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2
Position the oven rack in the center of the oven and preheat to 400 degrees F.
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3
2.
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4
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.
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5
3.
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6
Place the turkey, skin-side down, on a work surface.
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7
Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey.
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8
Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll.
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9
Tuck in the ends to prevent them from overcooking.
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10
Tie the roll with kitchen twine at about 1 1/2-inch intervals.
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11
4.
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12
Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper.
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13
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.
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14
Let rest for 25 minutes before slicing.
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15
5.
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16
Remove the twine and slice the turkey.
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17
Arrange on a platter and drizzle with the pan juices.
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18
Serve.
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19
1.
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20
Position the oven rack in the center of the oven and preheat to 400 degrees F.
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21
2.
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22
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.
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23
3.
-
24
Place the turkey, skin-side down, on a work surface.
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25
Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey.
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26
Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll.
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27
Tuck in the ends to prevent them from overcooking.
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28
Tie the roll with kitchen twine at about 1 1/2-inch intervals.
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29
4.
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30
Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper.
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31
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.
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32
Let rest for 25 minutes before slicing.
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33
5.
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34
Remove the twine and slice the turkey.
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35
Arrange on a platter and drizzle with the pan juices.
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36
Serve.
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37
Calories: 486
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38
Total Fat: 32 grams
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39
Saturated Fat: 14 grams
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40
Total Carbohydrates: 2 grams
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41
Protein: 47 grams
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42
Sodium: 308 milligrams
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43
Cholesterol: 168 milligrams
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44
Fiber: 1 grams
