Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce Recipe
This Spinach and Ricotta Stuffed Turkey Breast recipe features a juicy butterflied turkey breast filled with a savory mixture of ricotta, Parmesan, and spinach, enhanced with Italian seasoning. It is finished with a creamy garlic herb sauce made with fresh herbs, white wine, and chicken broth, delivering a deliciously elegant dish perfect for special occasions or a flavorful family dinner.
- Prep Time: 20 minutes (plus 4-8 hours brining time)
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes (including brining time)
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Turkey Breast Brine
- 6 cups hot tap water
- 1/2 cup sugar
- 1/2 cup kosher salt
Stuffed Turkey Breast
- 1 (2 to 2 1/2 pound) boneless turkey breast half, with skin if desired, butterflied
- 1 small shallot, finely chopped
- 1 cup ricotta cheese (whole milk or part-skim)
- 1/2 cup freshly grated Parmesan cheese
- 1 bag (12-ounce) frozen chopped spinach, thawed and squeezed of excess moisture
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 3 tablespoons olive oil
Garlic Herb Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 1/2 cups chicken broth, or as needed
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Brining the Turkey Breast: Dissolve 1/2 cup kosher salt and 1/2 cup sugar in 6 cups of hot tap water to create a brine. Submerge the butterflied turkey breast in the brine and refrigerate for several hours or overnight to enhance moisture and flavor.
- Preparing the Stuffing: In a bowl, combine finely chopped shallot, ricotta cheese, grated Parmesan, thawed and well-drained spinach, Italian seasoning, salt, and freshly ground black pepper. Mix thoroughly to create the stuffing mixture.
- Stuffing the Turkey: Remove the turkey breast from the brine, pat dry with paper towels. Lay it flat and evenly spread the spinach and ricotta stuffing over the surface. Carefully roll or fold the turkey breast to enclose the stuffing securely and tie with kitchen twine if desired for better shape retention.
- Searing the Turkey: Heat 3 tablespoons olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Place the stuffed turkey breast seam side down and sear for about 3-4 minutes until golden brown. Turn to brown all sides for an even crust.
- Roasting the Turkey: Transfer the seared turkey breast to a preheated oven at 375°F (190°C). Roast for approximately 40-50 minutes or until an internal temperature of 165°F (74°C) is reached in the thickest part of the breast. Let rest for 10 minutes before slicing.
- Making the Garlic Herb Sauce: In a saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 1-2 minutes until golden and fragrant. Slowly whisk in 1/2 cup dry white wine and 2 1/2 cups chicken broth, stirring constantly to avoid lumps. Add 3 cloves minced garlic, and bring to a simmer until sauce thickens. Stir in 1/4 cup heavy cream and fresh herbs (parsley, rosemary, thyme). Season with salt and pepper to taste.
- Serving: Slice the stuffed turkey breast and spoon the warm garlic herb sauce over the slices. Serve immediately with your choice of side dishes.
Notes
- Ensure the spinach is thoroughly squeezed of excess moisture to prevent soggy stuffing.
- Brining the turkey breast improves juiciness and flavor retention during roasting.
- Use kitchen twine to secure the stuffed breast if needed, for even cooking and neat presentation.
- The garlic herb sauce can be adjusted in thickness by adding more chicken broth or reducing it longer to concentrate flavors.
- Letting the turkey rest after roasting allows juices to redistribute, keeping the meat tender and moist.
