Stuffed Turkey Thighs with Spinach & Feta
If you’re looking for a dinner that feels fancy but is totally doable, this Rolled Turkey Thigh with spinach, roasted red pepper, feta & pine nuts is your new go-to. I’ll walk you through how to debone, roll, and roast turkey thighs so that each bite delivers a spiral of flavour. Think of it as a show-stopping yet homey centerpiece that’s easier than it looks!
Ingredients
Turkey & Seasoning
- 4 turkey thighs, bone-in (320–350 g each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon smoked paprika optional
Stuffing
- Olive oil
- 1 small shallot finely diced
- 3 garlic cloves minced
- 4 cups fresh spinach chopped
- 2 red bell peppers roasted, peeled, and chopped
- ¾ cup crumbled feta
- 3 tablespoon pine nuts lightly toasted and chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage optional
- Salt and pepper to taste
Lemon-Herb Butter
- 5 tablespoon unsalted butter softened
- Zest of 1 lemon
- 1½ teaspoon lemon juice
- 1½ tablespoon fresh parsley chopped
- 1½ teaspoon fresh thyme chopped
- garlic
Instructions
Deboning and Butterflying the Thighs
- Place one turkey thigh skin side down (or where the skin was, if removed).
- Use a sharp boning knife to cut along the bone on each side, freeing it without cutting through the meat entirely.
- Remove tendons and excess fat.
- Open (“butterfly”) the thigh by slicing horizontally (like a book), leaving the two halves attached so it lies flat.
- If needed, make gentle incisions between muscle seams so the piece lies more flat or use a meat mallet to help flatten.
Option 1: One Large Log
- Overlap the four butterflied thighs (skin side down) on a large sheet of parchment or plastic wrap, forming a rough rectangle.
- Make the Stuffing:
- In a skillet, heat a bit of olive oil over medium. Sauté shallot and garlic until translucent.Add spinach and cook until wilted. Drain or blot to remove excess moisture.In a mixing bowl, combine spinach, roasted peppers, crumbled feta, toasted pine nuts, thyme (and optional sage). Season lightly with salt and pepper.
- Spread the stuffing evenly over the turkey rectangle, leaving about a 1-inch border on all sides.
- Roll from the short side as tightly as possible into a log. Tuck edges under as needed.
- Tie butcher’s twine around the log every 1½ inches to hold it together. If using skin, you can drape skin over the exterior before tying to get a golden finish.
- In a small bowl, mix 1 tablespoon olive oil, salt, pepper, garlic powder, and smoked paprika. Brush over the log.
- Preheat oven to 375 °F (190 °C). Place the roll on a rimmed sheet pan or roasting tray.
- Roast for 1 hour 20 to 1 hour 30 minutes, brushing with the lemon-herb butter during the last 10 minutes. Cook until internal temperature reaches 165 °F (74 °C).
- Remove from oven and tent loosely with foil. Let rest for 15 minutes.
- Slice into 1 to 1½-inch rounds and serve drizzled with pan juices and leftover lemon-herb butter.
- While the turkey is cooking, prepare the Lemon-Herb Butter
Option 2: Four Individual Rolls (easier to tie & manage)
- Follow the same steps up to deboning and stuffing, but instead:
- After butterflying each thigh, portion out one-quarter of the stuffing to each thigh.
- Spread the stuffing onto each thigh, leaving about a ½- to 1-inch border.
- Roll each thigh individually into a tight cylinder.
- Secure each roll with twine at 2 or 3 points (e.g., every ~1½–2 inches).
- Place rolls seam-side down in a baking dish or sheet pan with space in between.
- In a small bowl, mix 1 tablespoon olive oil, salt, pepper, garlic powder, and smoked paprika. Brush over the logs.
- Roast at 375 °F (190 °C). Because these are smaller, start checking at around 1 hour to 1 hour 15 minutes. Roast until each roll reaches 165 °F (74 °C).
- Let rest for 10–15 minutes under foil before slicing each roll into rounds.
Lemon-Herb Butter
- In a small bowl, mix softened butter, lemon zest, lemon juice, parsley, thyme, and a pinch of garlic powder (optional).
- Reserve some for brushing during roasting; serve the rest on the side.
Serving Suggestions
- Serve with your favourite roasted vegetables (carrots, Brussels sprouts, fingerling potatoes) Serve with a light lemony pan sauce or extra herbed butter
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