- 4 cups baby spinach
- 4 cloves garlic, roughly chopped
- 1 tsp dried rosemary
- 1 half turkey breast (~1.5lbs), boneless and skinless, butterflied
- Sea salt and ground black pepper, to taste
- Butcher’s twine
- 1.5 tbsp Dijon mustard
- 1.5 tbsp coconut oil
Preheat the oven to 375°F.
In a medium skillet, over low heat, wilt the spinach.
Add the garlic, ½ tsp rosemary and season with salt and pepper, to taste; sauté for 3 minutes and let cool.
Season the turkey breast on both sides with salt and pepper, and sprinkle the remaining ½ tsp rosemary on the inside (cute side) of the turkey breast.
Spread the spinach mixture on the inside (cut side) of the turkey breast and roll into a tight cylinder.
Use the butcher’s twine to tie the roll in 3-4 places to hold it together.
In a small bowl, mix together the Dijon mustard and coconut oil.
Place the turkey roll in a greased baking dish.
Spread the Dijon-coconut mixture over the top and cover with aluminum foil.
Place the baking dish on the middle rack of the oven and bake for about 1 hour and 15 minutes until a minimum internal temperature of 170°F.
Let the turkey roll rest for 10 minutes, then slice into medallions and serve.