This dish is a celebration showstopper with ingredients that reflect the colors of the Italian flag. The key is to have your butcher debone and butterfly a large, fresh turkey breast, leaving the skin on, and then to pound it to an even thickness for easier rolling.
Ingredients
- 1 small yellow onion, about 4 ounces
- 2 garlic cloves
- 1/4 cup pine nuts
- 6 tablespoons extra virgin olive oil, divided use
- 12 ounces fresh spinach, rinsed, patted dry, and coarsely chopped
- 1 teaspoon each coarse sea salt and freshly ground black pepper, divided use
- 1 whole boneless, skin-on turkey breast, butterflied and pounded to about 1/2-inch thickness
- 8 ounces sun-dried tomatoes, coarsely chopped
- 12 ounces fontina cheese, coarsely grated
Directions
Step 1
Finely chop the onions and garlic in a food processor or by hand; set aside briefly. Heat a large frying pan. When hot, dry-toast the pine nuts for 2 minutes until they turn golden, then transfer to a small bowl and set aside. Add 2 tablespoons olive oil to the hot frying pan, then add the onions and garlic and sauté until soft but not brown, about 3 minutes. Start adding spinach to the pan by the handful, adding more as each batch cooks down. Add 1/3 teaspoon each of salt and pepper and keep cooking until the liquid from the spinach evaporates, about 8 minutes (press the spinach against the sides of the pan with a large wooden spoon to release more liquid). Take the pan off the stove and let the spinach cool slightly, then roll it up in a clean kitchen towel to squeeze out any add remaining liquid.
Step 2
Heat the oven to 350°F. Drizzle 2 tablespoons olive oil across a rimmed sheet pan. Prep
a countertop surface with a large piece of parchment paper. Place the turkey, skin side down, on the parchment and sprinkle with another 1/3 teaspoon each of salt and pepper, then top with an even layer of the sun-dried tomatoes, leaving a 1-inch border. Sprinkle the cheese over the tomatoes, then spread the spinach mixture over the cheese. Top with the pine nuts.
Step 3
Starting on the long side nearest to you, roll up the turkey, tucking in the filling as you roll. Use cotton kitchen twine to tie up the roll at 2-inch intervals to help it hold its shape. If needed, use bamboo skewers to hold the ends closed. Carefully transfer the turkey roll to the sheet pan, seam side down. Rub the final 1/3 teaspoon of salt and pepper over the skin, then drizzle the roll with the remaining 2 tablespoons olive oil and place in the oven to roast.
Step 4
The turkey is done when an instant-read thermometer registers 160°F and the skin has browned; start checking after 60 minutes. Rest for 10 minutes, then snip and discard the twine and any skewers. To serve, cut into generous slices.
Serves 6 to 8
