Turkey Breast Rolled With Roasted Peppers And Spinach

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   1. Divide the turkey into 2 breasts. Fold out the breast tender. Using a large knive, butterfly the 2 breasts into a fairly even 1 to 1/2 inch thickness. Lightly pound the breast to give it a uniform thickness of under 1 inch.

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   2. roast the bell peppers and then peel

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   3. In a wide pan, saute teh spinach with the garlic over medium heat just until the spinach has wilted. Remove from heat and let cool.

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   4. Preheat oven to 375F.

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   5. divide and layer the spinach evenly on top of the opened breasts. Layer the bell peppers on top of the spinach. Roll the turkey in as tight of a spiral as you can around the spinach and bell peppers. Tie the rolls closed with kitchen string.

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   6. generously rub the turkey with olive oil. Seaso nthe outside of the rolls with chopped rosemary, thyme and oregano and salt and pepper. Roast on a rack in a roasting pan until the internal temp reaches 16pF (about 1 1/2 hours). Allow the turkey to rest for 15 min before removing the string and slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.