Feta & sun-dried tomato-stuffed turkey roll
Prep 15 min
Plus Roasting Time: 60 minutes
Makes 6 servings
Updated Aug 30, 2018
Chatelaine
Ingredients
1.5 kg
1 cup
crumbled feta
1/3 cup
finely chopped sun-dried tomatoes
1/4 cup
2 tbsp
2 tsp
butter, at room temperature
Instructions
- Preheat oven to 350F (180C). Discard netting on turkey. Unroll turkey and place skin side down on a cutting board. Cut horizontal slits into thick parts, then open these up like a book. Lightly pound with a meat mallet or bottom of a heavy pan just until turkey is roughly 1/2 inch (1 cm) thick.
- Sprinkle feta overtop. Sprinkle tomatoes, olives and 1 tbsp (15 mL) chopped rosemary along one long edge of turkey. Tightly roll turkey around filling. Tie with butcher’s string. Place on a foil-lined, rimmed baking sheet. Smear butter over turkey. Sprinkle with remaining rosemary. If making ahead, cover with plastic wrap and refrigerate overnight. Roast in centre of oven, basting occasionally with pan juices, until an instant-read thermometer inserted into thickest part of meat reads 160F (70C), 60 to 70 minutes.
- Remove from oven and let stand 10 minutes. Turkey temperature should reach 170F (75C). Thickly slice. Drizzle with pan juices. Great with Greek Herb Roasted Potatoes.
Roasted turkey in one hour? You bet! A boneless turkey roll is great for a small Thanksgiving dinner, and the Mediterranean stuffing adds a new twist.
Kitchen Tip
To roast with our Greek Herb Roasted Potatoes, place oven racks in top and bottom thirds of oven. Roast turkey on rack above potatoes.
Nutrition
Calories 453, Protein 52.2 g, Carbohydrates 3.4 g, Fat 24.4 g, Fibre 0.8 g, Sodium 601 mg.
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