Recipes › Main Course › Italian Turkey Involtini Recipe

Italian Turkey Involtini Recipe High-Protein

Recipe by Pedro M. A. Neves

Italian Turkey Involtini are tender turkey breast rolls stuffed with spinach, ricotta, and Parmigiano-Reggiano, then braised in tomato sauce until succulent. This elegant yet simple dish delivers authentic Italian flavors with impressive protein content, making it perfect for health-conscious home cooks. Each involtini is a showcase of classic Italian technique executed with lean, nutrient-dense poultry.

Ingredients

• 4 turkey breast cutlets (150g each, about 600g total)
• 200g fresh spinach
• 100g ricotta cheese
• 50g grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 400ml canned crushed tomatoes (or 1 can)
• 30ml extra virgin olive oil
• 8 toothpicks or kitchen twine
• 5ml balsamic vinegar
• 2g salt
• 1g black pepper
• 1g dried oregano
• 1g red pepper flakes (optional)

Instructions

1. Pound each turkey breast cutlet to 5mm thickness using a meat mallet between two pieces of plastic wrap.

2. Heat 15ml olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add fresh spinach in batches, stirring until completely wilted (about 3 minutes total). Transfer to a cutting board and chop finely.

3. In a small bowl, combine the chopped spinach with ricotta, Parmigiano-Reggiano, salt, and pepper. Mix until uniform.

4. Divide the ricotta filling equally among the four turkey cutlets, placing approximately 45ml on the center of each. Roll tightly from one short end, tucking in the sides, and secure with toothpicks or tie with kitchen twine.

5. Heat remaining 15ml olive oil in the same skillet over medium-high heat. Working in batches if needed, sear the involtini for 2-3 minutes per side until golden brown on all surfaces.

6. Pour the crushed tomatoes over the involtini. Add balsamic vinegar, oregano, and red pepper flakes if using. Bring to a simmer.

7. Reduce heat to medium-low, cover partially with a lid, and braise for 25-30 minutes until the turkey is cooked through (internal temperature 165°F/74°C) and the sauce has thickened slightly.

8. Remove from heat and let rest for 3 minutes. Remove toothpicks or twine before serving. Spoon sauce over each involtini.

Substitutions

• Replace ricotta with mascarpone or Greek yogurt for a tangier filling
• Use frozen spinach (thawed and squeezed dry) instead of fresh spinach
• Substitute Parmigiano-Reggiano with Grana Padano or aged Asiago cheese
• Replace tomato sauce with roasted red pepper coulis for a sweeter variation

Tips

• Pound turkey cutlets to uniform thickness to ensure even cooking and easier rolling
• Refrigerate assembled involtini for up to 4 hours before cooking for easier handling and better structure
• Use a meat thermometer to confirm doneness at 165°F (74°C) in the thickest part
• Leftover involtini keeps well refrigerated for 3 days and can be reheated gently in the sauce at low temperature

Involtini are a hallmark of Italian cucina, representing the tradition of creating elegant, restaurant-quality dishes from simple ingredients. This preparation method reflects the Italian philosophy of letting quality ingredients and proper technique speak for themselves, rather than relying on heavy sauces or complex preparations.

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