Eaten without the skin, turkey makes a healthy, tasty meal. Turkey breast is the leanest of meats, and its mild flavour makes it a versatile ingredient. It also supplies high-quality protein and B vitamins.
1 tablespoon olive oil
4 cloves garlic, crushed
1/2 packet frozen chopped spinach (300g packet), thawed and well drained
2/3 cup reduced-fat ricotta cheese
1 egg white
2 teaspoons grated orange zest
1/2 teaspoon pepper
1/2 teaspoon grated nutmeg
1 skinless, boneless turkey breast half (about 2 kg)
2 tablespoons fresh rosemary leaves
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Preheat the oven to 180°C. Heat 2 teaspoons of the oil in a large nonstick frying pan over low heat. Add the garlic and cook for 1 minute. Add the spinach and cook, sturring occasionally, for 4 minutes. Let cool.
Combine the ricotta, egg white, orange zest, pepper and nutmeg in a medium bowl. Stir in the spinach mixture. Place the turkey between 2 sheets of greaseproof paper or foil and pound to a 2 cm thickness. Sprinkle with a pinch of salt. Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it, then place seam-side-down in a small baking dish.
Brush with the remaining oil and sprinkle with the rosemary and salt to taste. Roast for 1 hour or until browned and cooked through.