Preheat the oven to 375. In a skillet, heat 2 teaspoons of the oil over low heat. Add the garlic and sauté for 1 minute. Add the spinach and cook, stirring occasionally for 4 minutes or until tender. Let cool.
In a small bowl, combine the ricotta, egg white, orange zest and pepper. Stir in the spinach.
Place the turkey between two sheets of waxed paper and pound to ¾ inch thickness. Sprinkle with ¼ teaspoon of the salt.
Spread the ricotta mixture on the turkey and roll up from one long side. Tie the roast to secure it then place it seam side down in a small roasting pan.
Brush with the remaining 2 teaspoons oil and sprinkle with the remaining ½ teaspoon salt and the rosemary.
Roast for 1 hour or until browned and cooked through.