Caribbean Turkey Breast Stuffed with Spinach, Ripe Plantain and Ginger with Coconut Cilantro Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the turkey breast dry and butterfly it if needed to create an even piece.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion, half of the garlic, and the sweet pepper. Cook for 3 to 4 minutes until softened.

3. 3

   Add the ripe plantain, honey, half of the ginger, the fresh thyme, and 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring, until the plantain lightly caramelizes.

4. 4

   Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Remove from the heat and mix in 2 tablespoons chopped fresh cilantro. Let cool for 5 minutes.

5. 5

   Season the turkey breast on both sides with the ground allspice, the remaining salt, black pepper, and 1 tablespoon lime juice.

6. 6

   Spread the plantain-spinach filling over the turkey breast, leaving a 2 cm / 1 in border. Roll tightly and secure with kitchen twine or toothpicks.

7. 7

   Place the roll in a baking dish, brush with the remaining tablespoon of olive oil, and bake at 200 °C / 400 °F for 28 to 32 minutes, or until the center reaches 74 °C / 165 °F.

8. 8

   While the turkey bakes, make the sauce. In a small saucepan combine the coconut milk, chicken broth, remaining garlic, remaining ginger, and remaining lime juice. Bring to medium heat and cook for 4 minutes without boiling hard.

9. 9

   Add the remaining fresh cilantro to the sauce. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring, until lightly thickened. Adjust salt and pepper to taste.

10. 10

    Remove the turkey from the oven and let rest for 8 minutes. Remove the twine or toothpicks, slice into medallions, and serve with the coconut cilantro sauce spooned over the top.