Recipe: Turkey Breast Roll

Serves 4

• 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.

Bon appétit!