Stuffed Turkey Breast

Prep Time	Cook Time	Total Time
30 min	45 min	1 h 15 min

How to Make Stuffed Turkey Breast

Prep mode (keeps screen active)

Prep the oven and turkey breast

Preheat your oven to 375°F and lightly oil a baking dish just large enough for the turkey.
Lay the butterflied turkey breast flat on a cutting board with the smooth side down.
Cover the turkey with plastic wrap and gently pound thicker areas until evenly about one inch thick.
Mix the spinach feta stuffing

Heat 1 tablespoon olive oil in a skillet over medium heat, then add the minced garlic.
Saute for about 30 seconds until fragrant, watching carefully so the garlic does not brown.
Add the chopped spinach and cook, stirring, until just wilted and most moisture has evaporated.
Transfer the spinach mixture to a bowl and let it cool for a few minutes.
Add feta, breadcrumbs, Parmesan, parsley, egg, salt, and pepper, then mix until the stuffing looks evenly combined.

Advertisement
Fill and roll the turkey

Pat the turkey breast dry with paper towels, then season the inside lightly with a pinch of salt.
Spread the stuffing in an even layer over the turkey, leaving about a one inch border on all sides.
Starting from a short side, roll the turkey up tightly into a log, enclosing the stuffing.
Tie the roll with kitchen twine in three or four places so it holds a firm shape.
Season the outside

Rub the outside of the turkey roll with 1 tablespoon olive oil, then sprinkle with salt, pepper, and Italian herbs.
Place the roll seam side down in the prepared baking dish so it roasts evenly.
Roast the stuffed turkey breast

Roast the turkey for 35 to 45 minutes, or until the thickest part reaches 165°F.
If the top browns too quickly, tent loosely with foil during the last part of roasting.

Advertisement
Rest, slice, and garnish

Transfer the turkey roll to a cutting board and let it rest for at least 10 minutes.
Remove the kitchen twine, then slice the turkey crosswise into thick rounds to show the spiral stuffing.
Spoon any pan juices over the slices, then garnish with crumbled bacon and fresh parsley if you like.
If you do not have pan juices, drizzle a little melted butter over the slices instead.

Substitutions

Feta cheese -> goat cheese or cream cheese: Goat cheese gives the stuffing a tangy, creamy flavor similar to feta, but slightly milder. Cream cheese makes the filling richer and smoother, which some people prefer with turkey's lean meat.
Breadcrumbs -> gluten-free breadcrumbs or crushed pork rinds: Any plain gluten-free breadcrumbs work fine and keep the structure of the stuffing almost identical. Crushed pork rinds add a fun, crispy, low-carb twist with extra savory flavor in each bite.
Turkey breast -> chicken breast: A large butterflied chicken breast cooks a bit faster and is perfect for a smaller dinner. The stuffing flavors stay the same, but the meat will taste slightly sweeter and more familiar.

Tips

Butterfly carefully for even thickness: Ask your butcher to butterfly the turkey if you are nervous doing it yourself. Even thickness helps the roll cook evenly and keeps the stuffing from squeezing out.
Chill the stuffing briefly: Letting the cooked spinach mixture cool slightly thickens it, so it stays put as you roll. You can even chill it for ten minutes if your kitchen feels very warm.
Do not skip the resting time: Resting lets the juices redistribute, so every slice comes out juicy and easier to cut. Cutting too early can make the stuffing spill and the meat seem dry.
Use an instant-read thermometer: Instead of trusting only the clock, check the center of the roll with an instant-read thermometer. Pull it from the oven around 160°F, since carryover heat usually takes it to 165°F.
Make it ahead for easy entertaining: You can assemble the stuffed turkey roll a day ahead and keep it covered in the fridge. Let it sit at room temperature about twenty minutes, then roast as directed.

Energy	581	kcal
Protein	54	g
Total Fat	31	g
Carbohydrates	17	g
Dietary Fiber	2	g

FAQ

How do I keep the stuffing from leaking out while it bakes?: Do not overfill the turkey; leave that one inch border around the edges. Rolling tightly and tying with kitchen twine also helps the stuffing stay in place. If a little does escape, spoon it back on top before serving.
My turkey breast looks done outside but is still pink inside; what went wrong?: Every oven runs a little differently, so your turkey may need more time than the recipe suggests. Keep roasting in ten minute increments, checking with a thermometer until the center hits 165°F. If the top browns too much, tent with foil so it does not burn.
Can I use frozen spinach instead of fresh?: Yes, just thaw it completely and squeeze out as much water as you can. Use about half a cup of well squeezed spinach, since frozen is more compact than fresh. Extra moisture in the filling can make the roll soggy and harder to slice cleanly.
How should I reheat leftover stuffed turkey breast?: Slice the leftover turkey and place the pieces in a small baking dish with a splash of broth. Cover with foil and warm at 300°F until heated through, usually about fifteen minutes. Reheating gently like this keeps the meat tender and prevents it from drying out.