This stuffed turkey breast is filled with a creamy mixture of spinach, bacon, and herbs, then rolled and roasted, and will impress your next dinner guests. It’s a simple yet elegant holiday main dish that’s ready in 35 minutes.
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Stuffed Turkey Breast Recipe
I must say I do love the traditional turkey with all the trimmings, but this recipe took me by surprise. I so love doing Friendsgiving and Christmas in July, but doing the whole turkey sometimes feels like too much effort. Especially when still recovering from the 4th of July celebrations.
This is a really tasty meal and is great for a crowd, and also works perfectly for a smaller gathering.
If you want to add a roast chicken to the mix, this Thanksgiving Chicken is great, and don’t forget these 50 Christmas Side Dishes. Oh and I alos think you will love this Brussel Sprouts Pasta.
Why Make This Recipe
- Quicker than a whole turkey – There are times when you want turkey, but not all the work that goes into it. This is where this recipe comes in.
- Tasty filling – The creamy spinach filling is so moreish, so be generous when filling it.
- Great for entertaining – This turkey roll looks beautiful with some additional trimmings and is ideal for entertaining guests.
What’s Needed
- Turkey breast – I prefer using a lean, boneless cut that I’ve flattened and rolled to hold the creamy filling. If needed, you can cut a breast from a bone-in turkey directly from the rib cage or ask your butcher to prepare it for you. You can keep the skin on your turkey if desired. I removed mine so it was easier to work with.
For The Filling:
- Cream cheese – This is for the creamy filling for the turkey breast. It helps to bind the filling ingredients together.
- Spinach – I’ve used baby spinach, but you can use regular spinach or frozen spinach. Make sure you remove excess moisture from the frozen spinach.
- Bacon bits – You can use precrumbled bacon bits to save time or make them yourself.
- Garlic clove – This ingredient speaks for itself; it just adds the best flavor.
- Seasoning – Use rosemary, thyme, sage, salt, and black pepper.
For The Rub:
- Unsalted butter – This helps the rub adhere to the meat, and it keeps the turkey moist during roasting.
- Poultry seasoning – A classic herb blend that you can buy off the shelf or make your own with a mix of dried sage, thyme, rosemary, marjoram, nutmeg, and black pepper. This blend adds traditional holiday flavor to turkey.
- Seasoning – I’ve used garlic powder, paprika, rosemary, thyme, sage, salt, and black pepper.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make This
So, let’s put this turkey roll recipe together in 3 stages. Get the full ingredients list and instructions from the recipe card below.
Prepare the filling:
- Preheat your oven to 400 degrees F.
- In a medium-sized mixing bowl, combine the cream cheese, chopped spinach, minced garlic, rosemary, thyme, sage, and salt & pepper until thoroughly incorporated. Cover and set aside.
Prepare the rub:
- In another bowl, stir together the butter, poultry seasoning, garlic powder, paprika, rosemary, thyme, sage, salt, and pepper. Cover and set aside.
Prepare the stuffed turkey breast:
- Place your turkey breast between two sheets of plastic wrap on a hard surface.
- Use a meat tenderizer or rolling pin to pound the turkey out to around ¾-inch in thickness.
- Turn the turkey over and remove the top layer of plastic wrap.
- Spread the cream cheese mixture over the flattened turkey breast, leaving at least a ½ inch perimeter.
- Start from one side and roll the turkey breast tightly into a log. Use baker’s twine to tie up the turkey breast, working in sections of about 1 to 1.5 inches apart.
- Spread the rub generously over the outside of the rolled turkey breast.
- Place the rolled turkey onto a baking sheet, seam-side down. Cook for 15-20 minutes, or until the turkey reaches 170 degrees F.
- Allow the meat to rest for 5 minutes, then slice into medallions and serve.
Recipe Tips And Variations
Making something new can be daunting at times, but it doesn’t have to be. Take a look at some of the things I have learned when making this.
- Measure the spinach correctly. I measure it after chopping, rather than beforehand.
- Tenderize the meat. If you don’t have a meat tenderizer or rolling pin, you can also pound the turkey breast out with the bottom of a Mason jar.
- Prepare bacon. I used pre-crumbled bacon bits to save time, but if you prefer, you can cook and crumble 3-4 strips of bacon.
- You can use dried herbs. A good rule of thumb when using dried herbs is to use ⅓ the amount compared to the amount of fresh herbs specified in the recipe.
Storage
- Make ahead – You can prepare the stuffed turkey breast up to 1 day in advance. Assemble it fully, then cover tightly with plastic wrap and refrigerate. Bring to room temperature for 20–30 minutes before baking.
- Store – Keep leftovers for 3-4 days in an airtight container in the fridge.
- Freeze – Wrap the fully cooked and cooled stuffed turkey tightly in plastic wrap, then foil, and freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat in a 325 degrees F oven until heated through.
Similar Recipes To Try
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
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Stuffed Turkey Breast
This stuffed turkey breast is a great option and only takes 35 minutes to make.
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Servings: 8 servings
Calories: 433kcal
Ingredients
- 4-5 pounds boneless, skinless turkey breast
For the filling:
- 8 ounces (226g) cream cheese softened
- ½ cup chopped spinach
- 2 tablespoons bacon bits
- 2 garlic cloves minced
- ½ teaspoon rosemary chopped
- ½ teaspoon thyme leaves chopped
- ½ teaspoon sage chopped small
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the rub:
- 2 tablespoons unsalted butter softened
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon rosemary chopped
- ¼ teaspoon thyme leaves chopped,
- ¼ teaspoon sage chopped small
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F.
Prepare the filling:
- In a medium-sized mixing bowl, combine the cream cheese, chopped spinach, minced garlic, rosemary, thyme, sage, and salt & pepper until thoroughly incorporated. Cover and set aside.
Prepare the rub:
- In another bowl, stir together the butter, poultry seasoning, garlic powder, paprika, rosemary, thyme, sage, salt, and pepper. Cover and set aside.
Prepare the stuffed turkey breast:
- Place your turkey breast between two sheets of plastic wrap on a hard surface.
- Use a meat tenderizer or rolling pin to pound the turkey out to around ¾-inch in thickness.
- Turn the turkey over and remove the top layer of plastic wrap.
- Spread the cream cheese mixture over the flattened turkey breast, leaving at least a ½ inch perimeter.
- Start from one side and roll the turkey breast tightly into a log.
- Use baker’s twine to tie up the turkey breast, working in sections of about 1 to 1.5 inches apart.
- Spread the rub generously over the outside of the rolled turkey breast.
- Place the rolled turkey onto a baking sheet, seam-side down.
- Cook for 15-20 minutes, or until the turkey reaches 170 degrees F.
- Allow the meat to rest for 5 minutes, then slice into medallions and serve.
Notes
- Measure the spinach correctly. I measure it after chopping, rather than beforehand.
- Tenderize the meat. If you don’t have a meat tenderizer or rolling pin, you can also pound the turkey breast out with the bottom of a Mason jar.
- Prepare bacon. I used pre-crumbled bacon bits to save time, but if you prefer, you can cook and crumble 3-4 strips of your bacon.
- You can use dried herbs. A good rule of thumb when using dried herbs is to use ⅓ the amount compared to the amount of fresh herbs specified in the recipe.
- Storage – Store leftovers for 3-4 days in an airtight container in the fridge.
Nutrition
Calories: 433kcal | Carbohydrates: 3g | Protein: 70g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 389mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 4mg
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