Name: Juicy Turkey Roulade with Spinach and Ricotta
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 800 g turkey breast; 150 g baby spinach; 250 g ricotta; 50 g parmesan; 2 cloves garlic; 1 teaspoon thyme; olive oil; nutmeg; salt; ground pepper

Step by step process

Preparing the filling

1
The best turkey roulade with spinach and ricotta starts with a great filling: sauté crushed garlic in heated olive oil, add baby spinach and let it wilt for 2 minutes.
2
Remove the spinach from the pan and let it cool slightly, then gently squeeze out the excess liquid. In a bowl, combine the ricotta, grated parmesan, spinach, thyme, and a pinch of nutmeg. Season with salt and pepper.
3
Preheat the oven to 180°C (350°F). Cut the turkey breast lengthwise and open it like a book (butterfly cut), or place it between two sheets of plastic wrap and pound it to a flat sheet about 1 cm thick.

Rolling and roasting

4
Spread the ricotta filling evenly over the turkey breast, leaving a clear border of about 2 cm on each side. Roll it up tightly from the narrower end and tie with kitchen twine at intervals of about 3 cm.
TIP:
Wrap the mixture in plastic wrap and shape it into a cylinder, then refrigerate for 20-30 minutes so the mixture firms up and holds its shape during baking.
5
Season the meat with salt and pepper on all sides. Heat olive oil in an ovenproof skillet or roasting pan and sear it on all sides until golden brown, about 3 minutes per side.
TIP:
Cook the chicken breast in a thin layer of fat on a properly preheated pan, and avoid moving it unnecessarily so it can sear and form a crust. After turning it over, just finish cooking it through, then let it rest for a few minutes at the end.
6
Transfer the skillet or roasting pan to the oven and roast for 45 to 50 minutes, until the temperature inside reaches 75°C (165°F). If the surface browns too quickly, cover it with aluminum foil.

Resting and serving

7
Remove it from the oven, loosely cover with aluminum foil and let it rest for 10 minutes so the juices redistribute evenly and the meat stays juicy.
8
Remove the kitchen twine, slice the roulade into pieces about 2 cm thick and serve with your choice of side dish. It pairs beautifully with roasted potatoes, a vegetable salad or grilled vegetables.