Stuffed Turkey Breast
1 h 15 min
|
intermediate
Recipe by Eunice
Introduction
I don't do dry turkey; I roll a boneless breast around garlicky spinach, salty feta, Parmesan, and herby breadcrumbs for a juicy, sliceable centerpiece that roasts fast and looks like you worked twice as hard.
Perfect for small holiday tables, date night, or meal prep, this Mediterranean-style stuffed turkey breast brings big flavor in tidy pinwheel slices; finish with pan juices or melted butter, and if you're extra, a shower of crispy bacon.
Ingredients (6 servings)
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Ingredients for the Turkey Breast:
- 1 large, (about 2 to 2½ lbs) boneless, skinless turkey breast, butterflied boneless, skinless turkey breast 2.27 lb large, (about 2 to 2½ lbs)
- 1 Tbsp olive oil olive oil
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp dried Italian herbs Italian herbs 0.05 oz dried
Ingredients for the Stuffing:
- 1 Tbsp olive oil olive oil
- 2 cloves garlic, minced garlic 0.18 head
- 1 cup fresh spinach, chopped fresh spinach 1.06 oz
- ½ cup feta cheese, crumbled feta cheese 0.17 lb
- ½ cup plain breadcrumbs (use gluten-free if needed) plain breadcrumbs 1.67 oz
- ¼ cup Parmesan cheese, grated Parmesan cheese 0.71 oz
- 1 Tbsp fresh parsley, chopped fresh parsley 0.13 oz
- 1 large egg, beaten (to bind) large egg 1 ct
- ⅛ tsp salt salt
- ⅛ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients Optional Garnish:
- 2 Tbsp bacon, cooked, crumbled bacon 0.89 oz
- fresh parsley fresh parsley 0.25 oz
- drizzle of pan juices (or melted butter) pan juices
How to Make Stuffed Turkey Breast
-
Preheat and set up
Heat the oven to 375 F and set a rack in the center, then grab an oven-safe skillet or small roasting pan and a sheet of parchment for easy cleanup.
-
Butterfly and even out the turkey
Place the butterflied turkey breast between two sheets of parchment and gently pound to an even 3/4 inch thickness so it cooks uniformly and rolls cleanly.
-
Season the turkey
Rub the turkey all over with 1 tablespoon olive oil, then season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian herbs like you mean it.
-
Make the stuffing
Warm 1 tablespoon olive oil in a skillet over medium heat, add the minced garlic, and cook until fragrant for about 30 seconds without browning.
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Wilt the greens
Add the chopped spinach and cook just until wilted, then transfer to a bowl to cool slightly and squeeze out any excess moisture so the stuffing is not soggy.
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Mix and bind
Stir in the feta, breadcrumbs, Parmesan, parsley, beaten egg, 1/8 teaspoon salt, and 1/8 teaspoon pepper until the mixture clumps and holds together when pressed.
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Fill and roll
Lay the turkey skin-side down if there is any skin and spread the stuffing in an even layer, leaving a 1 inch border on all sides so it does not squeeze out when rolled.
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Secure the roll
Roll the breast up snugly from the short side, tuck in the ends, and tie with kitchen twine every 1 1/2 inches or secure with toothpicks if that is what you have.
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Quick chill for control
Refrigerate the tied roll for 10 minutes to firm it up, which helps the seam set and makes searing cleaner.
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Sear for color
Heat a slick of olive oil in your oven-safe skillet over medium-high and sear the turkey roll on all sides until nicely browned for about 6 to 8 minutes total.
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Roast to temperature
Transfer the skillet to the oven and roast until the thickest part hits 160 F for about 35 to 45 minutes depending on thickness.
-
Rest like a pro
Move the turkey to a cutting board, tent loosely with foil, and rest 10 to 15 minutes to let juices redistribute and carryover bring it to a safe 165 F.
-
Make quick pan juices
Set the skillet over medium heat, add a splash of stock or water to deglaze, scrape up the browned bits, and reduce to a glossy spoonable jus, then season to taste.
-
Slice and garnish
Slice crosswise into 1/2 inch rounds and finish with crumbled bacon, fresh parsley, and a drizzle of pan juices or melted butter if you want extra richness.
Substitutions
- Feta -> Goat cheese or ricotta salata
- Goat cheese makes the stuffing creamier and slightly tangier, while ricotta salata keeps a crumbly texture with a clean, salty bite.
- Breadcrumbs -> Gluten-free panko or crushed rice crackers
- Both keep the stuffing light and crisp without gluten, and rice crackers bring a delicate crunch that stays perky after roasting.
- Breadcrumbs -> Almond meal plus extra Parmesan
- Almond meal with a boost of Parm gives a rich, nutty chew that binds well and adds savory depth for a low-carb twist.
Tips
- Season inside and out
- A light sprinkle of salt and pepper on the inside before the stuffing makes every slice taste seasoned, not just the outer layer.
- Squeeze the spinach dry
- Wet greens make soggy stuffing, so press the spinach in a sieve or wring it in a clean towel until barely moist.
- Twine every 1.5 inches
- More ties keep the roll tight so the stuffing stays centered and the slices look clean on the plate.
- Thermometer is non-negotiable
- Pull at 160 F and let carryover finish to 165 F, which prevents dry turkey and keeps the filling safe.
- Cast-iron advantage
- Sear in cast iron for a deep crust and use the same pan for the oven and for a quick jus that captures every bit of flavor.
- Grill option, city style
- Sear over direct medium-high heat to brown, then move to indirect heat at about 375 F, cover, and cook to 160 F for a whisper of smoke.
Nutrition Facts *
| Energy | 377 | kcal |
|---|---|---|
| Protein | 54 | g |
| Total Fat | 12 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My stuffing looks loose and wet, what should I do?
- Stir in a tablespoon or two of extra breadcrumbs or Parmesan and let it sit 2 minutes so it hydrates and firms up.
- The roll keeps opening while I sear, how can I fix it?
- Chill the tied roll for 10 minutes to set the seam and start searing seam side down so it locks in place fast.
- How do I avoid dry turkey breast?
- Cook by temperature not time, pull at 160 F, and rest at least 10 minutes so the juices redistribute instead of running onto your board.
- Can I assemble this ahead?
- Yes, roll and tie up to 24 hours ahead, wrap tightly, refrigerate, and bring to room temp for 20 minutes before searing and roasting.
- What if I do not have kitchen twine?
- Use sturdy toothpicks or metal skewers to pin the seam every inch and remove them before slicing.
- Can I use frozen spinach?
- Absolutely, thaw completely and squeeze very dry, then measure 1 cup packed so the ratio stays balanced.
Serving Suggestions
Thinly slice a little lemon zest into the stuffing or whisk a squeeze of lemon into the pan juices for a bright pop that cuts the richness.
Pair the roulade with garlicky mashed potatoes or a peppery arugula salad, and tuck any leftovers into a toasted ciabatta with a smear of mustard for a killer next-day sandwich.
More pairings:
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