Ingredients

1 large whole turkey breast, skin on and boneless

6 red bell peppers

4 bunches spinach

2 cloves garlic, minced

1 bunch rosemary, chopped

1/2 cup olive oil

1 bunch thyme, chopped

1 bunch oregano, chopped

salt and pepper

Preparation

  1. Divide the turkey into 2 breasts. Fold out the breast tender. Using a large knive, butterfly the 2 breasts into a fairly even 1 to 1/2 inch thickness. Lightly pound the breast to give it a uniform thickness of under 1 inch.
  2. roast the bell peppers and then peel
  3. In a wide pan, saute teh spinach with the garlic over medium heat just until the spinach has wilted. Remove from heat and let cool.
  4. Preheat oven to 375F.
  5. divide and layer the spinach evenly on top of the opened breasts. Layer the bell peppers on top of the spinach. Roll the turkey in as tight of a spiral as you can around the spinach and bell peppers. Tie the rolls closed with kitchen string.
  6. generously rub the turkey with olive oil. Seaso nthe outside of the rolls with chopped rosemary, thyme and oregano and salt and pepper. Roast on a rack in a roasting pan until the internal temp reaches 16pF (about 1 1/2 hours). Allow the turkey to rest for 15 min before removing the string and slicing.