Stuffed Turkey Breast

Ingredients

• 30 mlolive oil
• ½ mediumonion, minced
• 3 clovesgarlic, minced
• 22 mlfresh herbs, chopped, such as sage, rosemary or thyme
• 170 gportobello mushrooms, thinly sliced
• 142 gspinach
• 30 gpine nuts
• 1.59 kgyoung turkey breast
• 170 gbrie cheese, thinly sliced
• to tastesalt and pepper
• 14 gbutter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C and line a baking dish with parchment paper.

2. 2

   Soften the onion

   Warm the olive oil in a medium pan over medium heat. Add the onion and cook, stirring occasionally, for 5–7 minutes until softened.

3. 3

   Brown the mushrooms

   Add the mushrooms and cook for about 10 minutes, until they begin to brown. Season with ½ teaspoon salt and ¼ teaspoon pepper, then stir in 1 tablespoon of the chopped fresh herbs.

4. 4

   Wilt the spinach

   Stir in the spinach and cook for about 2 minutes, until wilted. Add the pine nuts and take the pan off the heat. Transfer the filling to a bowl to cool, adding more salt and pepper if needed.

5. 5

   Butterfly the turkey

   Place the turkey breast on a cutting board. Insert a knife horizontally into its thickest side and carefully cut lengthways, keeping the blade parallel to the board. Stop about 1.3 cm from the opposite edge.

6. 6

   Flatten and season

   Open the turkey breast and cover it with cling film. Using a meat tenderiser or rolling pin, pound it from the thickest part until the piece is an even thickness. Season with ½ teaspoon salt and ¼ teaspoon pepper.

7. 7

   Drain the filling

   Before adding the filling to the turkey, make sure it is well drained, with little or no liquid left in the bowl.

8. 8

   Fill and roll

   Arrange the brie slices over the turkey, leaving a 2.5–3.8 cm border. Spread the mushroom and spinach filling evenly over the cheese, then roll the turkey tightly and tie it with kitchen twine.

9. 9

   Set in the dish

   Place the turkey seam-side down in the prepared baking dish. If you plan to make gravy afterwards, set the roll on a baking rack inside the dish instead.

10. 10

    Brush with butter

    Brush the turkey with melted butter mixed with the remaining ½ tablespoon of chopped herbs.

11. 11

    Bake until cooked

    Bake for 1 hour 15 minutes to 1 hour 45 minutes, basting the turkey 3–4 times as it cooks, until its internal temperature reaches 85°C.

What is stuffed turkey breast?

Stuffed turkey breast is a boneless-style roast made by opening a breast, adding a filling, then rolling and tying it before baking. It suits American holiday cooking when a whole bird would be more than the table needs.

This version pairs earthy mushrooms and spinach with creamy brie and pine nuts. Rolling the filling inside keeps each slice colourful and gives the lean turkey breast extra richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 49g protein, 3g carbs, 17g fat.

The turkey supplies most of the protein, while the brie, olive oil, pine nuts and butter contribute much of the fat. The onion, mushrooms and spinach provide the small amount of carbohydrate; serve with vegetables and a modest portion of potatoes for a balanced plate.

Build a savoury filling

Mushrooms first: cook them until they start to brown so they lose some moisture and develop a deeper flavour. The spinach needs only a short time in the pan to wilt.

Herbs and pine nuts: sage, rosemary or thyme all suit the filling, and the chopped herbs are divided between the pan and the butter coating. Pine nuts add a little crunch against the soft vegetables and cheese.

Keep the filling dry

Drain well: vegetables can release liquid as they cook, so let the mixture cool and check the bowl before assembling. Excess moisture can make the filling harder to keep inside the roll.

Cool first: adding hot filling to the turkey can soften the brie before the roast goes into the oven. Spread the filling in an even layer rather than piling it in the centre.

Roll for even slices

Butterfly carefully: keep the knife parallel to the board and stop short of cutting all the way through, then open the breast like a book. Pounding from the thickest area helps even out the meat for a more uniform roll.

Leave a border: keep the filling and brie back from the edges, then roll tightly and tie with kitchen twine. The seam should sit underneath in the baking dish to help the roll hold its shape.

Check doneness and timing

Baste as directed: brush the turkey with the melted herb butter before baking and baste it 3–4 times during cooking. The recipe gives a baking window of 1 hour 15 minutes to 1 hour 45 minutes, so allow for variation in the roll's size and shape.

Use a thermometer: check the internal temperature in the thickest part of the turkey and follow the recipe's stated target of 85°C. Resting briefly before slicing can help keep the juices from running straight onto the board.

Choose a serving dish

Serve the sliced turkey with roast potatoes, seasonal vegetables or a crisp salad. Their simpler flavours complement the rich brie and mushroom filling.

For a more substantial holiday plate, add gravy made from the roasting juices if you have cooked the roll on a rack. Slice across the roll so the cheese and filling show in each portion.

Recipe notes & tips

• Chop and measure the herbs before cooking so you can divide them between the filling and butter.
• Let the filling cool before spreading it over the turkey.
• Keep the filling in a thin, even layer and leave the stated border clear.
• Tie the roll firmly at intervals so it holds together while baking.
• Use a baking rack in the dish if you want to collect juices for gravy.
• Check the temperature in the thickest part of the roll.

Variations

• Change the herbs: Use sage, rosemary, thyme or a combination of the three.
• Swap the mushrooms: Use another thinly sliced mushroom variety in place of portobello.
• Use another leafy green: Replace the spinach with a similar amount of chopped leafy greens and cook until wilted.
• Toast the pine nuts: Lightly toast them before adding for a more pronounced nutty flavour.
• Adjust the cheese: Use less brie for a milder, less rich filling.

Common mistakes to avoid

• Wet filling: Drain away any liquid before assembling so the roll is easier to handle.
• Cutting all the way through: Stop about 1.3 cm before the far edge to keep the breast in one piece.
• Uneven thickness: Pound the thicker areas until the turkey is more uniform and cooks evenly.
• Filling to the edge: Leave a 2.5–3.8 cm border to help prevent the filling escaping as you roll.
• Loose tying: Secure the roll with kitchen twine so it keeps its shape in the oven.
• Skipping temperature checks: Use a thermometer to check the centre reaches the recipe's stated 85°C.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat slices until steaming hot, taking care not to dry out the turkey.

Frequently asked questions