Ingredients
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1 (5 oz) pkg fresh spinach
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1 shallot
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3 cloves garlic
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1/4 cup + 1 tbsp olive oil, divided
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1 cup ricotta cheese
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1/2 cup grated Parmesan cheese
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1 (5 lb) bone-in turkey breast
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kitchen twine
Steps
1
Preheat oven to 350°F. Roughly chop the spinach. Dice the shallot and the garlic. Heat 2 tbsp olive oil in a large, heavy skillet and cook onions for 3 min. or until translucent. Add the garlic and cook for 1 min. Season with salt and pepper. Add the spinach by handfuls and stir until wilted. Stir in the ricotta and Parmesan, and cook for 5 min. or until mixture reduces and thickens slightly.
2
While filling cooks, set the turkey breast on a cutting board. Use a sharp knife to carefully cut off the bone. Next, cut a deep pocket into the side of the breast, taking care not to cut completely through the turkey. Use a spoon to stuff the cavity with the spinach mixture.
3
Use kitchen twine to tie the turkey breast together (this doesn’t need to look pretty, as you’ll be removing it before serving). Drizzle 3 tbsp olive oil on top and sprinkle with salt and pepper. Roast for 1 hour and 30 min., or until the skin is golden brown and an instant-read thermometer inserted in the center of the turkey reads 165°F. Cover loosely with foil and let rest for 30 min. before serving.
Tips
Don’t have kitchen twine? You can pin the meat together using wooden skewers or metal poultry lacers.
