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Roast Turkey Breast 

4 kg boneless turkey breast, thawed 
500 gr chopped spinach, thawed and squeezed dry 
100 gr blue cheese, room temperature 
100 gr cream cheese, room temperature 
1 cup finely chopped green onions 
3 tbs dijon mustard 
3 tbs dried basil leaves 
2 tbs dried oregano leaves 
freshly ground black pepper 
paprika 

How to cook:

• Unroll turkey breast; rinse and pat dry. Place between 2 sheets of plastic wrap. Pound turkey breast with flat side of meat mallet to create an even thickness of about 1 inch. 
• Remove and discard skin from one half of turkey breast; turn turkey over so skin side (on other half) faces down. 
• Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. 
• Carefully place turkey breast on rack in a roasting pan; sprinkle with pepper and paprika. Roast in a preheated 350°F oven for 2-1/2 to 3-1/4 hours or until the internal temperature reaches 170°F. 
• Remove from oven and let stand 10 minutes before removing skin and slicing. Cut into 1/4-inch slices.

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