![Photo of Greek-style turkey breast roulade with spinach and dill by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/whnzcwra86081e83nukh.jpg?auto=webp&optimize=medium)
Greek-style turkey breast roulade with spinach and dill
3
Points®
Total Time
1 hr 55 min
Prep
40 min
Cook
1 hr
Serves
8
Difficulty
Easy
A turkey roulade makes a nice alternative for a full turkey. We filled ours with a mixture of rice, spinach, carrot, and feta. Using your fingertips to crush dried herbs, like oregano, before adding them to a dish, helps release their full flavor. If your turkey does not stay rolled, tie roll crosswise with kitchen twine every 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove and discard strings after cooking.
Ingredients
Uncooked arborio rice
¼ cup(s), or other medium-grain rice
Kosher salt
1½ tsp, or to taste
Garlic
1 clove(s), gently smashed and peeled
Olive oil
1 tsp
Baby spinach
10 oz
Carrots
1 medium, finely chopped
Dried oregano
2 tsp, crushed with fingertips, divided
Ground coriander
¾ tsp
Crumbled feta cheese
½ cup(s)
Dill
3 Tbsp, fresh, chopped, divided
Lemon zest
1 Tbsp, freshly grated
Egg
1 large egg(s), beaten
Black pepper
¼ tsp, freshly ground, divided (or to taste)
Bay leaf
3 leaf/leaves
Unsalted butter
2 Tbsp
Uncooked boneless skinless turkey breast
2 pound(s), butterflied and flattened to 1/2-inch thickness