Roasted Stuffed Turkey Breast “Roll” with Bacon, Mushroom & Veggies
Based on two (1.5 pound) deboned turkey breasts.
If not using bacon, replace with 2 Tablespoons oil or butter.
Try to keep the skin-on turkey because it keeps the meat moist during cooking. Make sure to have a kitchen thermometer on hand to check temperature to ensure it’s cooked. Please Read our written write up for all the helpful step-by-step photos.
4slices(4slices)bacon, cut into bite sized pieces
1/4(1/4 )onion, small dice
2cups(480ml)chopped fresh kale or spinach(if frozen use 1 cup, thawed, then squeeze out water)
1/2teaspoon(2.5ml)dried thyme, oregano or rosemary (or 1/2 Tablespoon fresh)
1/4teaspoon(1.25ml)dried sage or 1/2 tablespoon fresh chopped
1/4cup(25g)shredded parmesan cheese, or preferred cheese
Two 1.5 lb.(680g) deboned turkey breasts
Salt, to taste
Black pepper, to taste
Make the Filling:
Heat a large skillet on medium-high heat, and then add bacon and cook until fat releases and bacon starts to become crispy. Add onions, garlic and mushrooms. Cook until mushrooms shrink and release moisture.
Add the kale or spinach and cook until soft or wilted. Add dried herbs, salt and pepper and stir. Remove pan from heat.
Stir in cheese and set filling aside.
Prepare the Turkey:
Place plastic wrap on top of each turkey breast and pound them into an even 1/2-inch thickness.
Place the pounded turkey breasts skin side down. Divide and spread the filling on top of turkey breasts. Fold one edge of a turkey breast over to create a roll. Tie turkey breast to hold the shape. Repeat the rolling and tying for the other breast.
Season top of tied breasts with additional salt and pepper. Place turkey breast skin-side up in the baking dish.
Bake for about 1 hour 15 minutes, or until internal temperature of turkey reaches 165°F at turkey meat thickest part. Allow to rest for about 5-10 minutes, then slice and serve.