Garlicy, spinach, ricotta stuffed turkey breast.
I have beautiful, skin-on turkey breasts
that I butterflied open.
That just means cut into it like a book
and pound it out a little bit.
And, for every four people, we're going to roll one breast
that's between, about two and a half pounds, let's say.
Two to two and a half pounds
is what you're probably gonna come in at.
Make sure when you're arranging it, right?
Once you pound it out,
center where that piece of skin is going to end up.
'Cause when you roll it, of course you want that on top
so it gets nice and brown, and crispy, right?
So, if you look at this guy that we've got going over here,
you wanna think of that when you're centering it
over your pieces of string.
The filling for each one of the turkey breasts,
for every four people,
a little bit of grated garlic, little bit of grated nutmeg.
Two cups of ricotta cheese.
A couple of palm fulls of Parmesan Reggiano.
And then two boxes of chopped, frozen spinach.
Twelve ounces each, defrosted and wrung dry.
So, we're gonna crumble that into this mix.
And just get in there and start working it.
Once you get this combined, layer it on top,
and leave a little bit of room so that you're gonna end up
with kind of a flap, okay, on one side.
We turn this guy like this.
And you just roll the sucker up.
(audience clapping)
All right?
(audience clapping)
Now, I already have two of these suckers roasting
in the back.
So I'm gonna blow that off
so I can move along to the next step here
'cause we got a lot to show.
(water running)
So, turkey's rolled. You can do that a day or two before.
The turkey breast itself I brined.
It doesn't take a long time.
You can brine it for four hours to six hours, or overnight.
And all I did, it was literally nothing.
Salt and sugar, and some bay leaves, that's it.
Dissolve it in water, throw the turkey in.
It just helps it stay nice and moist,
especially when you're talking about just having white meat,
in this case, right, the turkey breast.
It just gives it a little extra moisture.
Will it taste delicious if you don't have time to do that,
or you forgot to brine it?
It'll be fine.
You spray the top of the that, lightly,
with a little non-aerosol cooking spray,
olive oil, canola oil.
It doesn't matter.
Or a little dab of melted butter, all fine.
And a little salt and pepper.
Good to go.
Throw them into the hot oven, 375, 400.
I cooked mine at a pretty high temp.
And you take it out when it's about 160 and let it hang.
And we're moving on to a lovely white wine,
turkey stock, herb, garlic gravy
to go underneath the cheese-stuffed turkey breast.
So today we have thyme, rosemary, and parsley,
whatever herbs you like.
I've got four tablespoons of butter,
and then I take the herbs.
Now this butter I didn't brown, I just melted it, okay?
So now we're gonna add in our herbs and some garlic.
And then we're going to add in
about the same amount of flour
and a little bit of black pepper.
And then we whisk this together.
And now we can turn the heat up a bit.
Crank that.
(whisk stirring)
And let the flour cook out just a bit.
(whish stirring)
For a very loosey goosey rue.
So now we're going to add a little citrusy great white wine.
Some turkey stock.
We add a splash of cream at the end to our white wine,
garlic and herb gravy.
(whisk stirring)
Whisk that in.
Here is our sliced rolled turkey breast
with the spinach, and the garlic, and the parmigiano,
and the ricotta.
(audience moans)
Delightful.
And now we're going to take some of our gravy,
pour it into a gravy boat to pass at the table.
And to give you an example,
I'll puddle some up on this platter.
Come here, buddy. Time to go to work.
(audience clapping)
Some of that in the puddle, right?
Mm, so good.
(audience cheering)