INGREDIENTS:Marinade:
¼ 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
1 lb. Hallumi 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 DIRECTIONS:For marinade: Blend lemon juice, oil, garlic, wine, salt and pepper together in a shallow glass container and set aside.
For turkey: Butterfly the turkey breast (spread and flatten), 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; turn once. Continue to grill 6-8 minutes more, or until internal temperature reaches 170°F. SERVINGS:12 servings From:Chef de cuisine Christian Sieck PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION
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