Lunch / Dinner
Turkey Roulade
If you like the bright, sunshine-soaked flavors of Greek food, then this turkey roulade is for you!
A roulade is a French term for a thin piece of meat that’s rolled around filling, secured with string or skewers, then browned and cooked. Not only is the presentation extra impressive, but so is the taste. Here, a spinach-pita filling infuses turkey with delicious flavor. And since the breast meat cooks faster than a whole bird, you can bet it turns out perfectly moist.
What else is cool here is that the roulade roasts directly on a bed of tomatoes, olives, and fennel. As the vegetables roast, they create a chunky, intensely flavored sauce. The roulade must rest after cooking. Use that time to toss together this Feta Pastina.
Ingredients
FOR THE VEGETABLES, PULSE:
FOR THE TURKEY, COVER:
WHISK:
FOR THE STUFFING, SAUTÉ:
Test Kitchen Tip
SLICING FENNEL To easily slice fennel, first cut ½ inch off the bottom of the bulb. Cut off the stalks and reserve for another use. Peel away blemishes, then stand the bulb on the flat end to slice it.
Instructions
Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.
For the vegetables, pulse tomatoes and olives until coarse; toss with fennel, onion, garlic, zest, and 2 tsp. oregano. Place vegetables in prepared baking dish.
For the turkey, cover turkey with plastic wrap; starting from the narrower end, pound to ½-inch thick with a meat mallet. Discard plastic wrap.
Whisk together lemon juice and ¼ cup oil for the baste; season with salt and black pepper.
For the stuffing, sauté spinach in 1 Tbsp. oil in a sauté pan over medium heat, 5 minutes. Squeeze spinach in a towel to remove excess moisture. Combine spinach, pita, broth, egg, and 1 Tbsp. oregano; season with salt, black pepper, and pepper flakes.
Spread stuffing on turkey. Roll roulade and tie in four places with kitchen string. Place roulade on vegetable mixture in baking dish.
Roast roulade, brushing with baste every 10 minutes, until an instant-read thermometer inserted into the thickest part registers 165°, 1½–2 hours. Let roulade rest 10 minutes, then slice and serve with vegetables.
Create a chunky sauce of tomato, onions, and fennel to bake and serve with the roulade.
To hold in all the filling and achieve the best appearance, start rolling the roulade from the narrower end.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 481
% Daily Value*
Total Fat 18g 27%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Sodium 645mg 26%
Carbs 23g 7%
Fiber 3g 12%
Protein 51g
*Percent Daily Values are based on a 2,000 calorie diet.