Turkey Ripieno (Stuffed Turkey)

Ingredients

• 1 whole, 2.7–3.2 kg (6–7 lb)boneless turkey breast
• 907 g (2 lb)ground veal or pork
• 3 cloves, mincedgarlic
• 2 tbsp, choppedsage leaves
• 2 tbsp, choppedrosemary leaves
• to tastekosher salt
• to tasteblack pepper
• 80 ml (⅓ cup)extra virgin olive oil
• 60 ml (¼ cup)honey
• 240 ml (1 cup)chicken stock

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Mix the filling

   Combine the minced garlic, chopped herbs and ground meat.

3. 3

   Butterfly the turkey

   Set the breast skin-side down on a chopping board and butterfly it to an even thickness. If needed, pound it gently to even it out.

4. 4

   Season the breast

   Season both sides with salt and pepper to taste.

5. 5

   Spread the filling

   With the turkey skin-side down, spread the meat mixture evenly over it, leaving a 2.5 cm (1-inch) border at each end.

6. 6

   Roll the breast

   Roll the turkey breast into a cylinder.

7. 7

   Tie the roll

   Secure the cylinder with kitchen string at intervals of about 5 cm (2 inches).

8. 8

   Set up roasting

   Place the roll on a rack in a roasting pan and pour the stock into the bottom of the pan. Cover with foil.

9. 9

   Roast covered

   Roast for 75 minutes, then remove the foil.

10. 10

    Brush on glaze

    Mix the olive oil and honey, then brush the mixture over all sides of the breast.

11. 11

    Brown the skin

    Return the turkey to the oven uncovered and roast for 15–20 minutes, until the skin is browned but not burnt. Check the thickest part with a food thermometer and cook to 74°C (165°F).

12. 12

    Rest and carve

    Remove the turkey, cover it loosely with foil and leave it to rest for 20 minutes before carving into slices about 4 cm (1½ inches) thick.

13. 13

    Finish the juices

    Simmer the pan juices to reduce them, then spoon them over the sliced meat or serve them on the side.

What is Turkey Ripieno?

Ripieno means stuffing or filling in Italian, and this dish takes the idea of a filled roast and rolls it into a boneless turkey breast. The herb-scented ground meat forms a savoury centre, while the turkey skin browns on the outside.

Even thickness helps the breast cook more evenly, and leaving a border around the filling makes the roll easier to close and tie.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 48g protein, 7g carbs, 29g fat.

The turkey and ground veal or pork provide most of the protein, while the meat and olive oil contribute most of the fat. The honey supplies a little carbohydrate, with the stock and any added salt contributing sodium. Balance a slice with plenty of vegetables and a modest serving of potatoes or another starchy side.

Choose and mix the filling

Ground meat: The recipe allows either veal or pork. Use one, and combine it with the garlic, sage and rosemary before spreading it over the turkey.

Fresh herbs: Chopping the leaves finely helps distribute their flavour through the filling. Keep the mixture in an even layer so each slice has a consistent centre.

Butterfly and roll carefully

Even thickness: Open up thicker parts of the breast and gently pound any uneven areas. This makes the roll more uniform without needing to add anything to the recipe.

Secure the seam: Roll firmly without squeezing the filling out, then tie at roughly 5 cm intervals. The ties help the cylinder hold its shape during roasting.

Glaze for colour

Covered roasting: The first 75 minutes are spent under foil, with stock in the bottom of the pan. This keeps the roasting setup moist while the roll cooks.

Uncovered finish: Brush on the honey and oil mixture after removing the foil. Keep an eye on the skin during the final 15–20 minutes, since the honey can darken quickly.

Check doneness and rest

Temperature: Check the thickest part of the roll with a food thermometer, avoiding the filling when possible. For safety, cook poultry and its filling to 74°C (165°F); colour and clear juices alone are not reliable checks.

Resting: Leave the roast loosely covered for 20 minutes before carving. Resting makes it easier to cut neat slices and gives the juices time to settle.

Carve and serve

Slices: Cut the rested roll into slices about 4 cm (1½ inches) thick so the filling stays visible in each portion.

Pan juices: Simmer them briefly to reduce, then spoon them over the meat or offer them at the table. Serve with roast potatoes, vegetables or a crisp salad to make a complete plate.

Recipe notes & tips

• Chop the sage and rosemary finely so they are evenly distributed through the filling.
• Leave the 2.5 cm border at each end to make rolling and tying easier.
• Tie the roll at regular intervals so it holds together as it roasts.
• Use a thermometer to check the thickest part of the turkey and filling.
• Watch closely during the glazed roasting stage, as honey can brown quickly.
• Let the roast rest for the full 20 minutes before slicing.

Variations

• Use pork: Choose ground pork instead of veal for the filling.
• Adjust the herbs: Use more sage or rosemary within the listed amounts to favour one flavour.
• Change the stock: Use a different stock you have on hand in place of chicken stock.
• Serve with greens: Add steamed or roasted green vegetables alongside the sliced turkey.
• Make a sauce: Reduce the pan juices a little further for a more concentrated accompaniment.

Common mistakes to avoid

• Uneven breast: Butterfly and gently pound thicker areas so the roll cooks more evenly.
• Overfilled edges: Keep a 2.5 cm border at each end to help prevent the filling squeezing out.
• Loose tying: Tie at roughly 5 cm intervals so the cylinder holds its shape.
• Burnt glaze: Check the turkey during the final 15–20 minutes and take it out when the skin is browned.
• Skipping the thermometer: Check the centre reaches 74°C (165°F) rather than relying only on clear juices.
• Carving too soon: Rest the roast for 20 minutes before slicing to help it hold together.

How to store

Refrigerate leftover turkey and pan juices in covered containers within 2 hours, and use within 3–4 days. Reheat slices with a little pan juice or stock, covered, until steaming hot throughout.

Frequently asked questions