Turkey Roulade

1. 1

   Preheat oven to 425u00b0F.

2. 2

   In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Cook onions and peppers for 3 mins, or until tender. Add spinach, garlic and 1/2 tsp thyme. Cook for 30 seconds, or until spinach is just wilted. Transfer to a bowl and let cool for 5 mins. Fold in sun-dried tomatoes, cheese and basil. Season and let cool completely.

3. 3

   Lay turkey breast out on a clean cutting board. Spread spinach mixture evenly over turkey, leaving a 1 inch border. Roll up and tie at 2 inch intervals with butcher's twine. Brush with remaining olive oil and sprinkle with remaining thyme. Transfer to a roasting pan and roast for 15 mins. Reduce heat to 350u00b0F and roast for another 1 hour, or until internal temperature reaches 170u00b0F, basting occasionally with pan juices. Let rest for 10 mins before slicing.

* Per serving · 4 servings · Values may vary.