Asparagus, Leek and Feta Filled Butterball Turkey Breast with a Chive and Butter Sauce


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1 Butterball Easy Fresh Boneless Turkey Breast4 Tbsp olive oil, divided1 stalk leek, washed well and chopped1 bunch asparagus, washed and chopped¼ cup waterSalt and pepper1/3 cup feta, crumbled1/3 cup chives, snipped2 Tbsp butter


  1. In a medium skillet (ideally a cast iron), add 2 tablespoons olive oil, and brown the leeks and asparagus (add water to soften the vegetables faster). Season with salt and pepper to taste and turn off the heat. Add the feta and stir to combine.

  2. On a wooden board, filet the turkey breast to open it up. Season with salt and pepper, place a layer of plastic wrap on top of the filleted breast, and pound until thin. Repeat with the other breast.
  3. Add a layer (about half) of the cooked vegetable mixture on top of the first breast and roll the breast tightly to close. Using kitchen/butchers' twine, tie to secure.
  4. Preheat oven to 350°F. Using the last 2 tablespoons of olive oil, brown all sides of the rolled breasts and tuck into the oven for about 30 minutes, or until internal reaches 165ºF/74°C.
  5. Once cooked, remove turkey from pan and allow it to rest. In the meantime, add chopped chives and butter to the pan and simmer until butter is melted.
  6. Slice turkey and place on a platter, pouring chive butter sauce over turkey slices. Option to also plate the sauce under the turkey. Enjoy!

  7. Recipe by: Suzie Durigon

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