Garlic and Herb Turkey Roulade
Serves 4 #STARFineFoods Ingredients: 1 turkey breast (about 800 g) 4 cloves of garlic 1 medium onion 150 g fresh spinach 50 g cream cheese 50 g grated Parmesan cheese 40 ml STAR extra virgin olive oil 30 ml STAR apple cider vinegar 1 tablespoon fresh thyme 1 tablespoon fresh rosemary Salt and pepper Instructions:In a frying pan with a splash of extra virgin olive oil, brown two of the chopped garlic cloves and the onion. Add the spinach and cook for a few minutes until it is wilted. Take the pan off the heat and mix in the cream cheese and Parmesan cheese. Set aside.
Lay the butterflied turkey breast, opened like a book, on a flat surface. Season the meat with salt and pepper and spread the spinach and cheese filling on top.
Roll up the turkey breast making sure the filling is kept inside. Use kitchen twine to tie up the roll to keep it tightly closed.
In a bowl, mix the extra virgin olive oil, the apple cider vinegar, and the remaining two garlic cloves with the thyme and rosemary.
Place the turkey roulade in a baking dish, cover it with the marinade and let it rest in the refrigerator for an hour.
Bake the turkey at 180 °C for 40-50 minutes (or until fully cooked), basting it with the pan juices from time to time. Let it rest for 10 minutes and serve in thick slices topped with the juices.
Ingredients
- 1 turkey breast (about 800 g)
- 4 cloves of garlic
- 1 medium onion
- 150 g fresh spinach
- 50 g cream cheese
- 50 g grated Parmesan cheese
- 40 ml STAR extra virgin olive oil
- 30 ml STAR apple cider vinegar
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- Salt and pepper
Instructions
In a frying pan with a splash of extra virgin olive oil, brown two of the chopped garlic cloves and the onion. Add the spinach and cook for a few minutes until it is wilted. Take the pan off the heat and mix in the cream cheese and Parmesan cheese. Set aside.
Lay the butterflied turkey breast, opened like a book, on a flat surface. Season the meat with salt and pepper and spread the spinach and cheese filling on top.
Roll up the turkey breast making sure the filling is kept inside. Use kitchen twine to tie up the roll to keep it tightly closed.
In a bowl, mix the extra virgin olive oil, the apple cider vinegar, and the remaining two garlic cloves with the thyme and rosemary.
Place the turkey roulade in a baking dish, cover it with the marinade and let it rest in the refrigerator for an hour.
Bake the turkey at 180 °C for 40-50 minutes (or until fully cooked), basting it with the pan juices from time to time. Let it rest for 10 minutes and serve in thick slices topped with the juices.
In a frying pan with a splash of extra virgin olive oil, brown two of the chopped garlic cloves and the onion. Add the spinach and cook for a few minutes until it is wilted. Take the pan off the heat and mix in the cream cheese and Parmesan cheese. Set aside.
Lay the butterflied turkey breast, opened like a book, on a flat surface. Season the meat with salt and pepper and spread the spinach and cheese filling on top.
Roll up the turkey breast making sure the filling is kept inside. Use kitchen twine to tie up the roll to keep it tightly closed.
In a bowl, mix the extra virgin olive oil, the apple cider vinegar, and the remaining two garlic cloves with the thyme and rosemary.
Place the turkey roulade in a baking dish, cover it with the marinade and let it rest in the refrigerator for an hour.
Bake the turkey at 180 °C for 40-50 minutes (or until fully cooked), basting it with the pan juices from time to time. Let it rest for 10 minutes and serve in thick slices topped with the juices.
Total Time: 90 minutes
Serves: 4
