Spinach & Feta Stuffed Turkey Breast
Equipment
- Sharp knife (for butterflying the turkey breast)
- Cutting board (wood or plastic, large enough for pounding meat)
- Meat mallet or rolling pin (to flatten the breast evenly)
- Skillet (for sautéing spinach and garlic)
- Baking dish or roasting pan
- Kitchen twine (for tying the stuffed roll together)
- Oven (for roasting—though you can also adapt this as a crockpot turkey or slow cooker turkey breast recipe)
Ingredients
For the Stuffed Turkey Breast
- 1 large boneless skinless turkey breast about 2 to 2.5 pounds, butterflied
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 5 ounces fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- Zest of 1 lemon
- Kitchen twine for tying the rolled breast
For the Herb Rub
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Preheat and Prep
- Preheat your oven to 375°F. Lay the turkey breast flat on a cutting board and butterfly it carefully, slicing through the thickest part without cutting all the way through. Open it like a book and cover with plastic wrap. Pound gently until about 1/2-inch thick.
Sauté the Filling
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Toss in spinach, oregano, red pepper flakes, salt, and pepper. Cook until spinach wilts—about 2 minutes. Remove from heat and stir in feta and lemon zest.
Stuff and Roll
- Spread the spinach-feta mixture evenly over the flattened turkey. Starting from one short end, roll tightly like a jelly roll. Secure with kitchen twine in 2–3 places.
Season the Outside
- Mix together all ingredients for the herb rub and massage it generously over the outside of the rolled turkey.
Roast the Turkey
- Place the turkey seam-side down in a greased baking dish. Roast for 45 minutes or until internal temperature reaches 165°F. Let it rest 10 minutes before slicing.