Feta and sundried tomato stuffed turkey roll

Roasted turkey in one hour? You bet! A bonless turkey roll is great!

Prep - 15 min
Roasting time - 1 hour
makes 6 servings.

3 lb fresh or boneless frozen turkey breast, rolled
1 c crumbled feta
1/3 c finely-chopped sundried tomatoes
1/4 c kalamata olives, pitted and coarsely chopped
2 T chopped fresh rosemary or thyme
Butchers string
2 t butter, at room temperature.

1. Preheat oven to 350 F. Discard netting on turkey. Unroll turkey and place skin side down on a cutting board. Cut horizontal slits into thick parts, then open these up like a book. Lightly pound with a meat mallet or bottom of a heavy pan until turkey is roughtly 1/2 in thick.

2. Sprinkle feta over top. Sprinkle tomatoes, olives and 1 T chopped roasemary along the long edge of the turkey. Tightly roll the turkey around the filling. Tie with butcher's string. Place on a foil-lined, rimmed baking sheet. Smear butter over turkey. Sprinkle with remaining rosemary. If making ahead, cover with plastic wrap and refrigerate overnight. Roast in the centre of the oven, basting occasionally with pan joices, until un instant-read thermometer inserted into the thickest part of the meat reads 160F. (60-70 min).

3. Remove from oven and let stand 10 min. Turkey temperature should reach 170 F. Thickly slice. Drizzle with pan juices. Great with Greek Roasted potatoes.

Nutrients: 52.2 g protein, 24.4 gfat, 3.4 g carbs, 3.7 mg iron, 157 mg calcium, 601 mg sodium, 453 calories.