Shane's Turkey Roulade with Spinach, Feta, and Sun-Dried Tomatoes Recipe

Looking for an easy Shane's Turkey Roulade with Spinach, Feta, and Sun-dried Tomatoes recipe? Learn how to make Shane's Turkey Roulade with Spinach, Feta, and Sun-dried Tomatoes using healthy ingredients.


Submitted by shane32

Makes 8 servings



A turkey roll with spinach, feta, sun-dried tomatoes.

Recipe Ingredients for Shane's Turkey Roulade with Spinach, Feta, and Sun-dried Tomatoes

2 pounds turkey breast, boneless with skin on
10 ounces frozen spinach, thawed, drained, and chopped
6 ounces feta cheese, cut into small cubes
4 ounces sun dried tomato halves (packed in oil), drained and chopped

Recipe Directions for Shane's Turkey Roulade with Spinach, Feta, and Sun-dried Tomatoes

  1. Preheat the oven to 350 degrees.

  2. Combine spinach, feta, and sun-dried tomatoes in a bowl and set aside.

  3. Place turkey on cutting board or other work surface that has been lined with plastic wrap. Remove connective tissue and discard. Remove skin and set aside.

  4. Using a sharp knife, butterfly the thickest part of the turkey breast in such a way that you can lay out the turkey in the most rectangle-like shape.

  5. Cover the top with plastic wrap. Using the smooth side of a meat tenderizer pound the turkey breast until about 1/4 - 3/8" thick.

  6. Start from the center and work towards the edges using glancing blows (pull or push toward the edges as you make contact). Try to get the most rectangular shape possible.

  7. Rub with a few teaspoons of olive oil and season with salt and pepper.

  8. Cover the turkey breast with the spinach, feta, & sun-dried tomato mixture and spread evenly leaving a 1" gap on all edges.

  9. Starting on long side, roll up the turkey breast as tightly as possible (a second pair of hands is very helpful here).

  10. Secure roulade with butcher twine at intervals of approximately 3". Transfer to a rack in roasting pan. Cover bottom of pan with water.

  11. Rub outside of roulade with olive oil and cover with the skin (you will probably need to cut the skin into several pieces).

  12. Place in oven and roast until roulade reaches an internal temperature of 155 degrees (carryover will take it to 165).

  13. Remove from oven, cover tightly with aluminum foil and rest at least 15 minutes before cutting.

Categories

Main Dish, Christmas, Thanksgiving

Nutrition Facts
Serving Size 184.3g
Amount Per Serving
Calories
237
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
451mg
19%
Potassium
751mg
21%
Total Carbohydrates
5.4g
2%
Dietary Fiber
1.6g
6%
Sugars
0.2g
Protein
39.6g
Vitamin A 73% Vitamin C 41%
Calcium 13% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in sugar
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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