Ingredients

• 1 cup fresh flat-leaf parsley leaves
• 1 cup fresh spinach leaves
• 1 stick unsalted butter, at room temperature, plus 2 tablespoons, melted, for brushing
• 1/2 cup grated Parmesan
• 1/4 cup walnuts
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, smashed and peeled
• Kosher salt and freshly ground pepper
• 1 (3 1/2-pound) boneless turkey breast half, with skin, butterflied

Directions

1. Position the oven rack in the center of the oven and preheat to 400 degrees F.

2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.

3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.

4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.

5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.

Nutrition Information (per serving - analysis for 8):

Calories: 486

Total Fat: 32 grams

Saturated Fat: 14 grams

Total Carbohydrates: 2 grams

Protein: 47 grams

Sodium: 308 milligrams

Cholesterol: 168 milligrams

Fiber: 1 grams