3 lb Organic Butterflied Boneless Turkey Breast, trim any visible fat, remove skin and flatten breast to about 3/4 inches.
15 oz Container Fat Free Ricotta
1/2 cup Frozen Chopped Spinach, thawed and squeeze out excess water
1/2 cup Pomegranate Arils
Fresh Italian Parsley Finely Chopped
Pinch of: Garlic Salt, Black Pepper, Smoked Paprika
Supplies: Kitchen String, a few feet