© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp fresh lemon juice
1 c olive oil
1/2 c garlic, chopped
1 c sweet white wine
Salt and pepper To Taste
1 8 oz TURKEY BREAST, boneless, skinless
Salt and pepper To Taste
8 oz spinach, coarsely chopped
8 oz Hallumi cheese, sliced, or Feta cheese, crumbled
1/2 Small onion, chopped
1 tsp dried thyme
1/2 Clove garlic, minced
1 Medium roasted red pepper, coarsely chopped
1 Medium lemon, juiced
Marinade
Blend lemon juice, oil, garlic, wine, salt and pepper together in a shallow glass container and set aside.
Turkey
Butterfly (spread and flatten) turkey breast and pound lightly (to create an even surface).
Season with salt and pepper.
Spread spinach, cheese, onion, thyme, garlic and pepper as evenly as possible.
Squeeze lemon juice on top.
Roll up tightly.
Skewer with bamboo skewers all the way through, ¾ inch apart (approximately 6 skewers). Then cut into even sections between the skewers.
Place turkey rolls into marinade. Cover, refrigerate and marinate for 15-20 minutes.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method. Remove turkey rolls from marinade and discard marinade.
Place rolls on grill rack, about 4 inches from the heat. Grill about 6-8 minutes and turn once. Continue to grill another 6 to 8 minutes or until the internal temperature reaches 165 to 170 degrees F.