• 10 Serves
  • 20 min prep time
  • 65 min cooking
  • 237 Cal / serve

Turkey is such a traditional dish at Christmas time, so we have put together this recipe which tastes amazing but won't blow out your calorie count for the day.


  • 2g Olive Oil Spray
  • 1 Onion (145g), finely chopped
  • 50g Pancetta, finely chopped
  • 2 Cloves Garlic (6g), crushed
  • 1 250g packets Frozen Spinach (250g), thawed
  • 2 Teaspoons Fresh Lemon (10g), finely grated
  • 150g Reduced Fat Ricotta
  • 1500g Turkey Breast


    1. Preheat oven to 200°C.
    2. To make stuffing, spray a frying pan with oil and heat over medium heat. Add onion and pancetta and cook, stirring occasionally, for 5 minutes or until soft and lightly browned. Add garlic and cook for 30 seconds more. Remove from heat and transfer to a large bowl to cool. Stir occasionally to release heat.
    3. Squeeze excess liquid from spinach. Add to onion mixture, along with lemon zest and ricotta. Season with freshly ground black pepper and mix well.
    4. Place turkey breast skin side down on a board or clean work surface. Spoon cooled stuffing along centre between breasts. Roll turkey to enclose stuffing. Using kitchen string, tie turkey at 3cm intervals to secure.
    5. Place rolled turkey into a large roasting dish and spray lightly with oil. Roast for 1 hour or until golden brown and juices run clear when a skewer is inserted into the thickest part of the breast (cover turkey with foil if browning too quickly).
    6. Remove from oven. Cover loosely with foil and set aside to rest for 15 minutes. Remove skin from turkey and discard. Cut into slices and drizzle with a little of the juices collected while resting.

    Mish Tips

    • Turkey breasts vary greatly in size, you could also use a single 1.5kg turkey breast. You will need to butterfly and evenly distribute the flesh. Slice through the thickest part of the breast and open out like a book. Cover with plastic wrap and use a meat mallet to flatten evenly. Otherwise ask your butcher to prepare it for you when you order it.
    • When cutting the string for the turkey, you are better off cutting it longer than shorter, as you can then cut it shorter once the turkey has been tied.
    • We leave the skin on the turkey to cook it to help prevent it from drying out. Just make sure you remove the skin prior to serving.

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