I love turkey and wish I cooked it more often. We usually gorge on it at Thanksgiving and then forget about it for months, but turkey is an excellent lean protein that shines with the right flavors. This stuffed turkey breast is an easy, flavorful one-pan Sunday dinner perfect for family and friends.
Table of Contents
- Step 1: It’s all about the layers.
- Step 2: Time to grill the stuffed turkey breast.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Stuffed Turkey Breast Recipe
Step 1: It’s all about the layers.
Turkey can be bland and dries out quickly if not treated carefully. The key is good seasoning and precise temperature control. For this recipe I used turkey breasts butterflied across the center—don’t cut all the way through.
Place each sliced turkey breast in a zip-top bag or under plastic wrap and gently pound until the meat is about 1/4 inch thick and even. Trim uneven edges so the roll will be neat. Season the meat with 2 teaspoons of garlic-and-herb seasoning, then layer spinach leaves and a generous layer of shredded cheddar and mozzarella.
To roll, start at the short side and roll tightly so the filling stays packed. Tie the roll with butcher’s twine every 2 inches and season the outside with more garlic-and-herb seasoning.
Dad’s Seasonings
Essential grilling seasonings to boost flavor.
Step 2: Time to grill the stuffed turkey breast.
This is a one-pan meal, so plan sides in the same cast iron to complete the dinner. I used small yellow potatoes and zucchini. Since potatoes take longer, start them first.
Preheat the grill to 350°F and set for indirect heat. Place a cast iron pan on the grate to heat. Quarter the small potatoes, toss with olive oil and 2 teaspoons garlic-and-herb seasoning, then add them to the cast iron.
About 10 minutes after the potatoes start cooking, add the stuffed turkey breast to the same pan, setting it on top of the potatoes so they continue to cook together.
Slice the zucchini into half-moons, coat with olive oil and 1 teaspoon garlic-and-herb seasoning. Ten minutes after the turkey goes into the pan, add the zucchini and let everything cook together until the turkey reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove the cast iron from the grill, slice the turkey roll, and serve with the potatoes and zucchini.
Frequently Asked Questions:
Yes. This method works in the oven or on the stovetop as well—no need for a specialty grill. Use a preheated oven-safe skillet or a covered pan and adjust cooking time as needed until the turkey reaches 165°F.
Similar Recipe Ideas:
Chicken & Turkey
Cheddar and Broccoli Stuffed Chicken
Pork
Pork Fried Rice
Chicken & Turkey
Hasselback Chicken
Chicken & Turkey
Grilled Greek Chicken
Printer-friendly recipe below:
Stuffed Turkey Breast
Maciek Zurawski
Ingredients
- 2 Honey Suckle turkey breasts
- 1 lb small yellow potatoes
- 2 zucchini
- 1 cup spinach
- 1 cup shredded cheddar and mozzarella cheese
- 2 tbsp garlic-and-herb seasoning (plus extra for finishing)
- Olive oil for coating
Instructions
- Preheat the grill to 350°F and set for indirect heat. Place a cast iron pan on the grate to warm.
- Wash and quarter the small potatoes. Toss with olive oil and 2 teaspoons garlic-and-herb seasoning. Add them to the hot cast iron to begin cooking.
- Carefully butterfly each turkey breast by slicing horizontally without cutting all the way through.
- Place the opened breast in a zip-top bag or between plastic and gently pound to about 1/4-inch thickness. Trim uneven edges.
- Season the flattened turkey with 2 teaspoons garlic-and-herb seasoning. Layer spinach and then shredded cheese across the surface.
- Roll the turkey from the short side, keeping the filling snug. Tie with butcher’s twine every 2 inches and season the outside with an additional 3 teaspoons of seasoning.
- Ten minutes after the potatoes start, place the stuffed turkey roll in the same cast iron on top of the potatoes so everything cooks together.
- Slice the zucchini into half-moons, coat with olive oil and 1 teaspoon seasoning. Add to the pan 10 minutes after the turkey goes in.
- Cook until the turkey’s internal temperature reaches 165°F and the potatoes are tender. Remove from the grill, slice, and serve.
Nutrition
Carbohydrates: 24 g |
Protein: 94 g |
Fat: 13 g
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