Directions

1. Heat a pellet smoker or grill to 275°F.
2. Remove the turkey’s skin by carefully pulling between the skin and the flesh, you can use a paring knife or shears to detach the skin as needed. Set the skin aside to use later. If your turkey breasts are bone-in, set them breast side up to remove the breast meat from the bone. Use a sharp chef’s knife to remove each breast, slicing against the breast bone and down the ribs as closely as possible. Place the turkey breasts on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet into about 2x14-inch sheets (1/4 inch thick). Remove the plastic wrap and season with 1 teaspoon salt on both sides.
3. Melt the butter in a large pan over medium heat. Add the red onions, season with salt, and cook, stirring regularly until caramelized, about 20 minutes. Remove the onions from the pan and add the spinach. Cook until wilted and most of the moisture is cooked out, 3 minutes. Remove the spinach to paper towels to drain.