- 1 large boneless turkey breast
- 4 – 5 tbsp fresh green seasoning
- Few dashes Worcestershire sauce
- 1 ½ tsp salt
- 1 tsp black pepper
- Juice of 1 large lime
- 1 pack frozen spinach, defrosted
- 1 large onion, minced
- 3 cloves garlic, minced
- 1 small tub ricotta cheese
- 8 oz cream cheese
- 1 cup grated parmesan cheese
- 1 large egg, lightly beaten
- 1 tbsp fresh green seasoning
- ½ tsp pepper sauce
- ¾ tsp salt
- ½ tsp ground black pepper
- 4 tbsp soy sauce
- ½ cup ketchup
- ½ cup honey
- 2 tbsp mustard
- Cooking Spray
Place the turkey breast on a cutting board, between 2 large sheets of plastic wrap. Pound with a mallet so the breast has an even thickness.
Season the turkey with green seasoning, Worcestershire sauce, salt, pepper and lime juice. Let marinade in refrigerator for at least 1 – 4 hours or overnight.
Place the spinach in a clean kitchen towel and squeeze to remove as much water as possible.
Place the cream cheese, ricotta cheese, parmesan cheese, spinach, breadcrumbs, green seasoning, egg, salt, black pepper, pepper sauce and onion and garlic in a bowl. Mix well ensuring everything is well incorporated.
Preheat oven to 350 degrees F. Spray a roasting pan or large baking dish with cooking spray.
Lay the turkey flat on a cutting board. Spread the filling evenly over the inside of the breast, not spreading right to the edge. Roll up the turkey being careful not to let the filling squeeze out. You can also roll from either end, rolling toward the middle. Secure with skewers or kitchen twine.
Bake in the preheated oven for approximately 2 – 2 ½ hours. The cooking time will vary depending on the size of the breast. Use an oven thermometer to help test for doneness. Keep the turkey covered with foil for the first 45 minutes of cooking. Remove the foil and brush the turkey with the glaze. Return to the oven uncovered and continue brushing with the glaze intermittently for the rest of the cooking time.
Remove from the oven, cover with foil and let rest for about 10 minutes. Cut the breast into ½ inch slices and place on a platter and serve.