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🍽️ Turkey Breast Roast with Spinach Filling

517 kcal · 30 min · 4 servings

Ingredients

• 1 kg turkey breast fillet
• 600 g spinach
• salt
• 1 onion
• 2 garlic cloves
• 50 g almond kernels (peeled)
• 40 g grated Parmesan
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tbsp honey
• 1 tsp paprika powder
• 1 tbsp orange juice

Instructions

1. 1. Preheat the oven to 160 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Rinse the turkey breast and pat it dry with a kitchen towel.
3. 3. Butterfly the breast by slicing it open, but keep the bottom edge connected so it can open flat.
4. 4. Wash the spinach and remove any tough stems.
5. 5. Blanch the spinach by briefly cooking it in boiling salted water.
6. 6. Remove the spinach immediately and cool it down under cold running water.
7. 7. Squeeze the spinach thoroughly to remove all excess water.
8. 8. Finely chop the spinach.
9. 9. Peel the onion and garlic, then finely chop both.
10. 10. Finely chop the almonds as well.
11. 11. Mix the chopped spinach, onion, garlic, almonds, Parmesan, and 2 tablespoons of oil in a bowl.
12. 12. Season the filling with salt and ground nutmeg.
13. 13. Spread the filling evenly over the opened turkey breast.
14. 14. Roll the turkey breast up tightly.
15. 15. Tie the roll securely with kitchen twine.
16. 16. Season the outside of the turkey with salt and pepper.
17. 17. Sear the roll in the remaining oil on all sides until browned.
18. 18. Pour a little water into the pan.
19. 19. Place the turkey in the oven and bake for 40 to 50 minutes.
20. 20. Turn the roll over occasionally during the cooking time.
21. 21. Add a little more water if necessary to prevent burning.
22. 22. Remove the kitchen twine before serving.
23. 23. Slice the turkey breast.

Nutrition per serving

• kcal: 517
• Protein: 71 g · Fett/Fat: 23 g · Carbs: 6 g