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
- Preheat oven to 200°C.
- 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.
- Squeeze excess liquid from spinach. Add to onion mixture, along with lemon zest and ricotta. Season with freshly ground black pepper and mix well.
- 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.
- 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).
- 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.
- 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.