RH Staff

From: Chef de cuisine Christian Sieck, Enotria Cafe and Wine Bar, Sacramento, CA. Yield: 12 servings.

MARINADE:
1⁄4 cup fresh lemon juice
2 cups olive oil
1 cup garlic, chopped
2 cups sweet white wine
to taste, salt and freshly ground black pepper
TURKEY STEAKS:
1 lb. turkey breast, boneless and skinless
1 lb. fresh spinach, coarsely chopped
1 lb. halloumi cheese, sliced (or feta cheese, crumbled)
1 small onion, chopped
2 tsp. dried thyme
1 clove garlic, minced
2 medium roasted red peppers, coarsely chopped
2 medium lemons, juiced

For marinade: Blend lemon juice, oil, garlic, wine, salt and pepper together in a shallow glass container and set aside.

For turkey: Butterfly (spread and flatten) turkey breast and pound lightly to create an even surface. Season with salt and pepper. Cut into two 8-oz. portions. On each portion, 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, 3/4 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 6-8 minutes or until the internal temperature reaches 170 degrees.

NATIONAL TURKEY FEDERATION