Stuffed Turkey Breast

We firmly believe that turkey should be enjoyed year-round, and not just on holidays. This preparation is still cause for celebration, but can be enjoyed any night of the week without extra fanfare.

25 minutes
25 minutes per pound
Show nutritional information
This is our estimate based on online research.
Fat:6 g
Carbohydrates:5 g
Protein:70 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to roast at 375°F.
  2. In a non stick skillet, sauté mushrooms, baby spinach, onion, garlic, and rosemary in 1 tablespoon olive until mushrooms have softened slightly.
  3. Season with salt and pepper.
  4. Remove from heat and set aside.
  5. Carefully remove skin from turkey and set aside.
  6. Place turkey breast, skin side down on a large cutting board.
  7. Spread halves of breast apart, so the turkey breast opens like a book.
  8. Release thickest tenders of meat with a sharp knife so that you can open the breast more to create an even thickness of meat.
  9. Cover turkey breast with parchment paper and carefully pound to even thickness with a meat mallet (or cast-iron skillet like we had to resort to using).
  10. You want the meat to be as even as possible without damaging the breast.
  11. Spread stuffing over turkey and tightly roll the breast for roasting.
  12. Cover the stuffed breast with the reserved skin, and tie with kitchen twine in three evenly spaced intervals to keep skin in place.
  13. Lay stuffed breast in a roasting pan or baking dish, seam side down.
  14. Roast at 375°F for about 2 hours and 30 minutes, or until the roast has reached 175°F in the breast.


It helps to have an extra pair of hands to help with this dish. We recommend having a pair of hands to roll the turkey, and a helper to tie it up for cooking. The finished product is well worth the work!

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