4 – 6 pound boneless turkey breast
1 1/2 cups spinach
3 – 4 cloves garlic
fresh herbs rosemary, sage, parsley, basil
1/2 cup grated cheese ( asiago, parmesan, fontina )
1/2 cup sun dried tomatoes
8 – 10 slices of prosciutto
fresh rosemary sprigs
Pre heat water with the sous vide to *145
Place the spinach, garlic, herbs, cheese & sun-dried tomato into the bowl of a food processor. Pulse a few times so everything is chopped finely. Don’t over pulse.
Filet and flatten the turkey breast. Lay it on top of the prosciutto slices. Season with salt and pepper. Sprinkle with the filling mixture. Roll the turkey up and tie with kitchen twine.Lay some rosemary sprigs on top. Place in food saver bag and seal. Place in the pre heated water and cook for 3 hours.
Remove turkey breast from the water, place on a sheet pan. Let cool a few minutes before handling. Cut open the food saver bag, remove the turkey and pat with a paper towel. You may finish the turkey on a BBQ grill, or a large a grill pan. The most important thing is to make sure everything is pre heated and screaming hot. Your turkey is now perfectly cooked, all you are trying to achieve is some nice grill lines and additional flavor, you do not wish to cook for very much longer.
I prefer California Sun Dry Tomatoes, they are not packed in oil. You can find them in the produce department at King Soopers. This left over turkey breast sliced thin for sandwiches is the best!