Stuffed Turkey Breast
In 35 minutes, you’ll have the most delicious stuffed turkey breast. Filled with a creamy mixture of spinach, bacon, and herbs. Perfect for any holiday gathering.
Suitable for gluten-free and low-carb diets.
We are all about traditions in our family, and this stuffed turkey breast is not replacing the full traditional turkey. You’ll still need it for those big occasions. Can you imagine breaking from tradition with the older generation?
Sometimes you need something quick and easy for a dinner with friends, a special dinner, or a nice Sunday lunch, and that’s where this recipe. comes in. This is an easy meal prep dish that you can prepare the day before and impress your guests the next evening. The only decision you need to make is which sides you’ll have with it. As easy as this sheet pan turkey dinner.
Our family and friends love having it with mashed potatoes, air fryer asparagus, and cranberry sauce.
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Table of Contents
Why Make This Recipe
- Great make-ahead dish. I enjoy the fact that I can prep it the day before and have dinner on the table for special guests the next day.
- Versatile dish. This dish is perfect for a small gathering, and when I have a burst of energy and crave comfort food, this recipe features.
- Tastes great – The filling, mixed with spinach and cream cheese, adds nice moisture and flavor to the turkey. It comes out nice and juicy.
Ingredients Notes
- Turkey breast – You can use a lean, boneless cut, or feel free to cut a breast from a bone-in turkey directly from the rib cage. I remove the skin as I find it easier to make it without.
For The Filling:
- Cream cheese – This cream cheese binds the filling together.
- Spinach – Use whatever spinach you have on hand. Frozen works too, but remove the excess moisture so it doesn’t water down the filling.
- Bacon bits – I like to use pre-crumbled bacon bits, but if I don’t have any on hand, I make my own.
- Garlic clove – This adds a nice contrasting flavor to the cream cheese.
- Seasoning – We’ve added rosemary, thyme, sage, salt, and black pepper. You can change it up to what you like.
For The Rub:
- Unsalted butter – This adds moisture to the exterior of the turkey and helps the seasonings adhere to the turkey breast.
- Poultry seasoning – I like to use a mix of dried sage, thyme, rosemary, marjoram, nutmeg, and white pepper. Feel free to buy one or make this easy homemade poultry seasoning.
- Seasoning – I’ve used garlic powder, paprika, rosemary, thyme, sage, salt, and black pepper.
Handy Tip: Use Good Kitchen Tools!
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How To Make Stuffed Turkey Breast
Get the complete ingredients list and instructions from the recipe card below
- Preheat your oven to 400 degrees F.
Prepare the Filling:
- In a medium mixing bowl, combine the cream cheese, chopped spinach, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix until fully combined, then cover and set aside.
Prepare the Rub:
- In a separate bowl, mix the softened butter, poultry seasoning, garlic powder, paprika, rosemary, thyme, sage, salt, and pepper. Stir until well blended. Cover and set aside.
Assemble the Stuffed Turkey Breast:
- Lay the turkey breast between two sheets of plastic wrap on a sturdy surface.
- Using a meat tenderizer or rolling pin, pound the turkey to approximately ¾-inch thickness.
- Flip the turkey over and discard the top layer of plastic wrap. Spread the cream cheese filling evenly over the flattened turkey breast, leaving a ½-inch border around the edges.
- Starting from one end, carefully roll the turkey into a tight log. Secure the roll with baker’s twine, tying at intervals of 1 to 1.5 inches.
- Rub the outside of the rolled turkey generously with the prepared butter herb mixture. Place the turkey, seam-side down, on a baking sheet or dish.
- Bake for 15–20 minutes, or until the internal temperature reaches 170 degrees F. Let the turkey rest for 5 minutes before slicing into medallions. Serve warm.
Bintu’s Tips for Success
- Always measure spinach after chopping it to get an accurate amount. Measuring before can lead to you using too much.
- No meat mallet? No problem. If you don’t have a meat tenderizer or rolling pin, use the flat bottom of a Mason jar to pound the turkey breast evenly.
- I used store-bought bacon bits for convenience, but feel free to cook and crumble 3 to 4 strips of bacon if you prefer homemade flavor.
- If you’re out of fresh herbs, dried ones will work too. Use about one-third the amount called for, since dried herbs are more concentrated.
Prep and Storage
- Prep Ahead – Assemble the stuffed turkey breast up to one day ahead of time. Wrap it tightly in plastic wrap and refrigerate. Before baking, let it sit at room temperature for 20 to 30 minutes.
- Storage – Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing – Once fully cooked and cooled, wrap the turkey tightly in plastic wrap, followed by foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 325 degrees F oven until warmed through.
More Turkey Recipes
- Smothered Turkey Wings
- Smoked Turkey Breast
- Air Fryer Turkey Breast
- Air Fryer Turkey Wings
- Sheet Pan Turkey Dinner.
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Stuffed Turkey Breast
Ingredients
- 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 mixing bowl, combine the cream cheese, chopped spinach, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix until fully combined, then cover and set aside.
Prepare the Rub:
- In a separate bowl, mix the softened butter, poultry seasoning, garlic powder, paprika, rosemary, thyme, sage, salt, and pepper. Stir until well blended. Cover and set aside.
Assemble the Stuffed Turkey Breast:
- Lay the turkey breast between two sheets of plastic wrap on a sturdy surface.
- Using a meat tenderizer or rolling pin, pound the turkey to approximately ¾-inch thickness.
- Flip the turkey over and discard the top layer of plastic wrap. Spread the cream cheese filling evenly over the flattened turkey breast, leaving a ½-inch border around the edges.
- Starting from one end, carefully roll the turkey into a tight log. Secure the roll with baker’s twine, tying at intervals of 1 to 1.5 inches.
- Rub the outside of the rolled turkey generously with the prepared butter herb mixture. Place the turkey, seam-side down, on a baking sheet or dish.
- Bake for 15–20 minutes, or until the internal temperature reaches 170 degrees F. Let the turkey rest for 5 minutes before slicing into medallions. Serve warm.
Notes
- Always measure spinach after chopping it to get an accurate amount. Measuring before can lead to you using too much.
- No meat mallet? No problem. If you don’t have a meat tenderizer or rolling pin, use the flat bottom of a Mason jar to pound the turkey breast evenly.
- I used store-bought bacon bits for convenience, but feel free to cook and crumble 3 to 4 strips of bacon if you prefer homemade flavor.
- If you’re out of fresh herbs, dried ones will work too. Use about one-third the amount called for, since dried herbs are more concentrated.
- Storage – Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
