Fody’s Spinach + Provolone Maple BBQ Turkey Roulade

Pre-heat oven to 350F. In a large pan over medium heat 1tbsp Fody’s Garlic Infused Olive Oil, cook spinach until wilted. Once spinach is cooked, set spinach aside but do not remove the pan from the heat.

To make the stuffing for the turkey breast roulade, add the sourdough cubes, chicken broth, Fody’s Garlic Infused Olive Oil and ½ tbsp of each of the herbs to the pan still over medium heat, mixing to combine. Cook for about 5-7 minutes until the broth has been absorbed.

Place the turkey breast skin side down on a cutting board and cover with a layer of plastic wrap. Using a meat mallet, pound turkey breast until thin, about ½” thick.

Brush the turkey breast with 2 tbsp Fody’s Maple BBQ Sauce, then spread the stuffing evenly across the turkey breast in a thin layer, about ¼” thick.

Next layer cooked spinach and provolone cheese on top of stuffing.

Starting from a short end, tightly roll the turkey breast into a log, tucking in any loose stuffing that’s coming out.

Using kitchen twine, secure the turkey in 1” intervals across widthwise (about 7 times) then secure the turkey lengthwise with one longer piece of twine.

Transfer the turkey breast roulade to a roasting pan with rack or a baking sheet with a wire rack. Brush turkey roulade with remaining tbsp of Fody’s Maple BBQ Sauce and coat with remaining herbs, black pepper and sea salt.

Roast the turkey for 50-60 minutes or until the internal temperature has reached 165F. Let rest for 10 minutes prior to serving.