Turkey Breast Rolled With Roasted Peppers And Spinach Recipes

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

Steps:

• 1. Divide the turkey into 2 breasts. Fold out the breast tender. Using a large knive, butterfly the 2 breasts into a fairly even 1 to 1/2 inch thickness. Lightly pound the breast to give it a uniform thickness of under 1 inch. 2. roast the bell peppers and then peel 3. In a wide pan, saute teh spinach with the garlic over medium heat just until the spinach has wilted. Remove from heat and let cool. 4. Preheat oven to 375F. 5. divide and layer the spinach evenly on top of the opened breasts. Layer the bell peppers on top of the spinach. Roll the turkey in as tight of a spiral as you can around the spinach and bell peppers. Tie the rolls closed with kitchen string. 6. generously rub the turkey with olive oil. Seaso nthe outside of the rolls with chopped rosemary, thyme and oregano and salt and pepper. Roast on a rack in a roasting pan until the internal temp reaches 16pF (about 1 1/2 hours). Allow the turkey to rest for 15 min before removing the string and slicing.

Steps:

• 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
• 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
• 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
• 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
• 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
• 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
• 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
• 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
• 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
• 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.

Steps:

• In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
• Cook spinach in microwave according to package directions; set aside.
• Mix salt and pepper together in a small bowl, set aside.
• Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
• Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
• Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.