Stuffed Turkey Roll
|Ground pork||12 Ounce|
|Frozen chopped spinach||10 Ounce (1 Package Thawed And Drained)|
|Egg||1 , beaten|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||3⁄4 Teaspoon|
|Dried rosemary||3⁄4 Teaspoon, crushed|
|Ground pepper||1⁄2 Teaspoon|
|Boneless turkey breast||3 Pound (1 Piece)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Combine first 10 ingredients; set aside.
Lay turkey breast flat on wax paper, skin side down.
Remove tendons, and trim fat, keeping skin intact.
From center, slice horizontally (parallel with skin) through thickest part of each side of breast almost to outer edge; flip cut piece and breast fillets over to enlarge breast.
Pound breast to flatten and form a more even thickness.
Spoon stuffing mixture in center of width of turkey breast, leaving a 2 inch border at sides.
Fold in sides of turkey breast over filling; roll up turkey breast over filling, starting from bottom.
Tie turkey breast roll securely in several places with string; place, seam side down, on a rack in a roasting pan.
Insert meat thermometer, making sure bulb rests in meat of turkey.
Pour butter evenly over roll.
Bake at 425° for 30 minutes, basting often with pan drippings.
Reduce heat to 350° and bake an additional 20 to 30 minutes or until meat thermometer registers 170°, basting often.
Let stand 10 minutes before slicing.