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Stuffed Turkey Breast 4.7 ★

An icon representing a clock 1 h 15 min | intermediate | high-protein
Sliced stuffed turkey breast roulade on a white rectangular platter, showing a spiral of spinach, feta, and breadcrumb stuffing inside tender roast turkey. Pan juices pool around the slices, and the browned top is speckled with herbs and crisp bacon bits; a blurred holiday greenery sits in the background.
Updated Sep 12, 2025
Prep Time Cook Time Total Time
30 min 45 min 1 h 15 min
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Introduction

This stuffed turkey breast packs tender, juicy turkey around a rich, savory spinach, feta, and Parmesan filling.

It’s a great option when you want holiday turkey flavor without roasting a whole bird.

The pretty spiral slices make an impressive main dish for small gatherings, date nights, or Sunday dinner.

Ingredients  (4 servings)

Adjust servings:

Ingredients for the Turkey Breast:

Ingredients for the Stuffing:

Ingredients Optional Garnish:

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Sliced stuffed turkey breast roulade on a white rectangular platter, showing a spiral filling of spinach, feta, and breadcrumbs; topped with crumbled bacon and herbs and surrounded by pan juices, with stacked plates blurred in the background.

How to Make Stuffed Turkey Breast

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Close-up of a sliced stuffed turkey breast roulade on a white plate, showing a spiral of herbed breadcrumb stuffing; served with mashed potatoes and brown pan gravy, with a few parsley bits on top.

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.
Sliced stuffed turkey breast roulade on a white platter, showing a spiral spinach-and-feta breadcrumb filling; topped with crumbled bacon and parsley and sitting in golden pan juices.

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.

Nutrition Facts *

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

* Approximate, per serving.
Data source: USDA FoodData Central.

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.

Serving Suggestions

This stuffed turkey breast pairs beautifully with roasted potatoes, green beans, or a bright lemony salad.

For a restaurant-style touch, drizzle a little balsamic glaze around the plate for sweet tanginess.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Reviews

Rated 4.7 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

  • Julie, Toronto, Canada: I used fresh spinach and left off the bacon. I also reduced the salt a little. It was excellent!!!!! It really looks nice sliced. Will probably make this again for company. My husband even liked it!! — 5 ★

    Eunice: Glad it turned out so well, Julie!

  • Miriam Eaton, New York: Great recipe. Love changing the stuffing when I have different cheese on hand. Very tasty and the smell is great. Thanks — 5 ★

    Eunice: So glad it’s working well for you, Miriam! Swapping cheeses in the stuffing is a smart move.

  • hey.deb, Chicago, IL: This stuffed turkey breast was really good. I was skeptical about rolling it up, but the filling sounded so good I decided to try it. It was my first time making it so I followed the recipe. Next time I make this, I will use a little less salt since the feta and Parmesan add plenty, but other than that - it was perfect. The slices looked so pretty with the spinach swirl, and it really gave us that holiday turkey flavor without cooking a whole bird. — 4 ★

    Eunice: So glad it worked out for you! Using a lighter hand with the salt is a great call since feta and Parmesan bring plenty of seasoning on their own. 😊

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