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.
Ingredients
Filling:
- 4 slices bacon , cut into bite sized pieces
- 4 oz. (113 g) sliced mushrooms
- 1/4 onion , small dice
- 2 cloves garlic , minced
- 2 cups (480 ml) chopped fresh kale or spinach (if frozen use 1 cup, thawed, then squeeze out water)
- 1/2 teaspoon (2.5 ml) dried thyme , oregano or rosemary (or 1/2 Tablespoon fresh)
- 1/4 teaspoon (1.25 ml) dried sage or 1/2 tablespoon fresh chopped
- 1/4 teaspoon (1.25 ml) kosher salt , or to taste
- 1/4 teaspoon (1.25 ml) black pepper , or to taste
- 1/4 cup (25 g) shredded parmesan cheese , or preferred cheese
Turkey
- Two 1.5 lb.(680g) deboned turkey breasts
- Salt , to taste
- Black pepper , to taste
Instructions
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.
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 244kcal, Carbohydrates: 3g, Protein: 40g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 101mg, Sodium: 553mg, Potassium: 566mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1732IU, Vitamin C: 21mg, Calcium: 87mg, Iron: 1mg