AuthorKevin PetrizioI have always found that fresh turkey is much more juicy and tasty than frozen. I know that some turkey suppliers inject salt brine solution into their turkeys as well. To me, this changes the taste and texture. If you have to buy frozen, make sure that it is just turkey on the ingredients list.
Wash raw spinach and place in a pot over medium heat to wilt. Add a pinch of the spice mix
After 3-4 minutes spinach should be completely wilted. Remove from heat and set aside
Pre-heat your oven to 375°
Place turkey breast on a cutting board. Butterfly the turkey breast by making a horizontal cut across the turkey. Do Not cut all the way through. Stop when you are about 1 inch from the edge. You should be able to open up the turkey like a book now.
Place a sheet of plastic wrap or cut open a zip-top bag and lay it on the turkey. Using a meat pounder or a heavy pan, gently pound the turkey as flat as you can. Go easy or the turkey will tear.
Once pounded out, sprinkle both sides liberally with the spice mix.
Spoon the spinach over half of the pounded turkey breast.
Have two sheets of heavy duty aluminum foil about 18 inches long ready.
Roll up the turkey breast keeping as much of the spinach inside as possible.
Place on one of the sheets of aluminum foil and tightly roll up. Crimp the edges closed.
Repeat with the second sheet. We want to keep as much of the juices in the foil when cooking as we will save them and use them as a gravy.
Place in middle of the oven with a pan underneath in case of leaks. Cook for about 50 minutes and then check the temp. We are looking for 170° internal temp.
When turkey gets to the correct temp. remove from the oven and let it rest for 10 minutes.
Wash a potato and poke several holes into it.
Microwave the potato for 3-5 minutes until it is completely fork tender.
Mash potato with 4 teaspoons of butter and a few shakes of the spice mix
Over a bowl, snip the aluminum foil and let the juices drain out. This will be your gravy.
Slice the turkey into medallions and serve with mashed potatoes
Garnish the potatoes with chives and spoon some of the reserved juices over the turkey
This recipe makes 2 servings
Count each serving as: 1 protein, 1 veggie, 1 starch, 1 fat
Ingredients
Directions
Wash raw spinach and place in a pot over medium heat to wilt. Add a pinch of the spice mix
After 3-4 minutes spinach should be completely wilted. Remove from heat and set aside
Pre-heat your oven to 375°
Place turkey breast on a cutting board. Butterfly the turkey breast by making a horizontal cut across the turkey. Do Not cut all the way through. Stop when you are about 1 inch from the edge. You should be able to open up the turkey like a book now.
Place a sheet of plastic wrap or cut open a zip-top bag and lay it on the turkey. Using a meat pounder or a heavy pan, gently pound the turkey as flat as you can. Go easy or the turkey will tear.
Once pounded out, sprinkle both sides liberally with the spice mix.
Spoon the spinach over half of the pounded turkey breast.
Have two sheets of heavy duty aluminum foil about 18 inches long ready.
Roll up the turkey breast keeping as much of the spinach inside as possible.
Place on one of the sheets of aluminum foil and tightly roll up. Crimp the edges closed.
Repeat with the second sheet. We want to keep as much of the juices in the foil when cooking as we will save them and use them as a gravy.
Place in middle of the oven with a pan underneath in case of leaks. Cook for about 50 minutes and then check the temp. We are looking for 170° internal temp.
When turkey gets to the correct temp. remove from the oven and let it rest for 10 minutes.
Wash a potato and poke several holes into it.
Microwave the potato for 3-5 minutes until it is completely fork tender.
Mash potato with 4 teaspoons of butter and a few shakes of the spice mix
Over a bowl, snip the aluminum foil and let the juices drain out. This will be your gravy.
Slice the turkey into medallions and serve with mashed potatoes
Garnish the potatoes with chives and spoon some of the reserved juices over the turkey
This recipe makes 2 servings
Count each serving as: 1 protein, 1 veggie, 1 starch, 1 fat
