Spinach and Mushroom Stuffed Turkey Breast

Preheat oven to 350°F degrees and adjust racks so you have enough room for the turkey.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onions and mushrooms and sauté until tender, about 8-10 minutes.

Stir in spinach and sauté until the excess liquid is cooked off, about 5 more minutes. Stir in the grated Parmesan cheese and 1/4 teaspoon each of salt and pepper. Set aside and let cool slightly.

Rub the surface of the turkey breast with the cut side of the lemon. Season with remaining 2 teaspoons of salt and remaining 1 teaspoon of black pepper. Be sure to season all sides of the turkey.

Separate the skin of the turkey breast from the meat to create pockets for the stuffing mixture. Stuff about 1 cup of the spinach-mushroom mixture into each pocket. Add the remaining mixture to the underside of the neck flap. (See photos in the post above.) Secure with metal skewers if desired. (I'm lazy and usually skip this and just fold the extra neck flap skin over the opening.

Place the turkey into a large roasting pan with a rack (see notes) and place in oven. Roast at 350°F for one hour, then check and baste the turkey with the juices that have accumulated in the pan. If the turkey is browning too quickly on top, cover with aluminum foil.

Return to the oven and roast for another 1 to 1 1/2 hours, until the internal temperature reaches 165°F. Baste every 30 minutes. (It helps to check the turkey in multiple places and to make sure you get close to the most inner part and get that area all the way cooked through.)

Once the turkey breast is cooked through, remove from oven and let sit for at least 15 minutes, to help the juices reabsorb. (Cover loosely with aluminum foil to retain heat.)

Slice, serve and enjoy!