Turkey Breast Roulette Featured


  • 3 lbs (1.360 Kg) Boneless Turkey Breast (we will use half of an average 6 lbs turkey breast).

  • 1/2 lb (226 g) Mushrooms

  • 1/2 Bunch Baby Spinach

  • 1 Small Onion

  • 2 oz Crumbled Feta Cheese

  • 2 Tbsp vegetable Oil

  • 2 Garlic Cloves

  • Salt, Ground Chili Pepper, Paprika

  • 1 Tbsp All-Purpose Flour

  • 3 oz Orange Marmalade (Sugar Free)

  • 2 Tbsp Olive Oil

1- Dice the onion.
2- Slice the mushrooms.
3- Bone the turkey breast.

4- Remove and keep the turkey skin for final step.
1- Fry the onions in a pan until translucent (in 2 tbsp vegetable oil).
2- Mash 2 garlic cloves into the pan, stir and continue frying until golden.
3- Add the sliced mushrooms to the pot.
4- Pour salt and ground chili pepper into the pot and stir.
5- Add the baby spinach to the pot, stir and continue frying until the baby spinach becomes dark green.
6- Cut the boneless and skinless turkey breast in half.
7-Butterfly the turkey breast and tenderize it using a meat hammer.
8- Add the mushroom and spinach mixture on top of the turkey breast.
9- Add the cumbered feta cheese on top.
10- Roll the turkey breast into a log.
11- Cut the turkey skin in half and wrap it around the rolled turkey breast, secure with toothpick .
12- Sprinkle salt and paprika over the skin.
13- Place the turkey into an oven bag and into a non-stick bakeware/pan.
14- Brush the turkey with 3 oz of orange marmalade and olive oil.
15- Tie and poke few holes into the oven bag (Follow your oven bag instructions).
16- Preheat oven to 375º F (190º C).
17- Place the turkey in oven for 90 minutes until the meat thermometer reaches 180º-200º F (82º - 93º C).
18- Open the oven bag, place the turkey back into the oven for 30 more minutes.
19- Baste with the pan juice every 10 minutes.



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