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I really like turkey, but feel like I don’t make it enough.  We tend to stuff ourselves with the protein on Thanksgiving and then forget about it the remaining months.  But it’s such a great lean protein that can we elevated with the right ingredients. This stuffed turkey breast recipe is the perfect Sunday one pan meal enjoyed with family and friends. 

It’s all about the layers.

Stuffed Turkey Breast ingredients

Turkey meat in general is bland and can dry very easily which is why many people tend to not cook with it as often.  All you need are the right flavors and temperature. 

For this recipe, I went with Turkey breasts that I butterflied down the center. Do not cut through all the way.

Place the sliced turkey breasts into a ziplock bag or cover with a sheet of plastic wrap and gently pound until the filet is ¼ inches thick across the entire piece.  Slice off uneven ends.  This will help once you start rolling.  Season with 2 tsps. of the garlic and herb seasoning.  Start layering in spinach leaves followed by a layer of the shredded cheese.

Turkey filet layers

stuffed turkey rolls

To roll the turkey breast together, start from the shorter side and start rolling down.  Make sure to keep everything tightly in place as you roll.  This will ensure the ingredients stay packed together after slicing.

Secure the turkey roll by tying butcher twine around it about 2 inches apart. Season the outside with more seasoning.

Time to grill the stuffed turkey breast.

Because this is a one pan meal, sides are needed to make this a full dinner.  I went with small yellow potatoes and zucchini.  Since potatoes tend to cook longer, get those on the grill first.

Preheat grill to 350 degrees and set for indirect heat.  Place a cast iron on the grate to warm up.  Wash and slice small potatoes into quarters.  Coat with olive oil and season with 2 tsps. of the garlic and herb seasoning.  Toss and throw them onto the cast iron to cook first.  About 10 minutes after the potatoes went on the grill, it’s time to place the stuffed turkey breast into the same cast iron on top of the continuously cooking potatoes. 

For the side of veggie, slice zucchini into small half-moons, coat with olive oil and season with 1 tsp. of the garlic and herb seasoning.  10 minutes after placing the turkey breast into the cast iron, add in the seasoning zucchini pieces and let the entire dish cook together.

Once the internal temperature of the turkey breast reaches 165 degrees and the potatoes are fork soft, remove from the grill and serve.

Remove the filled cast iron off the grill, serve the stuffed turkey breast with a side of potatoes and zucchini and enjoy!

 

Printer friendly recipe below:

 

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Stuffed Turkey Breast

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients 

  • 2 Honey Suckle Turkey Breasts
  • 1 lbs Small yellow potatoes
  • 2 Zucchini
  • 1 cup Spinach
  • 1 cup Shredded cheddar and mozzarella cheese
  • 2 tbsp Garlic and Herb seasoning

Instructions 

  • Preheat grill to 350 degrees and set for indirect heat.  Place a cast iron on the grate to warm up.
  • Wash and slice small potatoes into quarters.  Coat with olive oil and season with 2 tsps.of the garlic and herb seasoning.  Toss and throw them onto the cast iron to cook first.
  • Carefully butterfly the Honey Suckle Turkey Breast by slicing it across horizontally. 
  • Place the sliced turkey breasts into a ziplock bag and gently pound until the filet is ¼ inches thick across the entire piece.
  • Season with 2 tsps. of the garlic and herb seasoning.  Start layering in spinach leaves followed by a layer of the shredded cheese.
  • To roll the turkey breast, start from the shorted side and roll down.  Make sure to keep all the ingredients tightly in place as you roll. 
  • Secure the turkey roll by tying butcher twine around the roll. Season with outside of the roll with another 3 tsps. of the seasoning.
  • 10 minutes after the potatoes went on the grill, it’s time to place the stuffed turkey breast into the same cast iron on top of the continuously cooking potatoes.
  • Slice zucchini into small half-moons, coat with olive oil and season with 1 tsp. of the garlic and herb seasoning.  10 minutes after placing the turkey breast into the cast iron, add in the seasoning zucchini pieces and let the entire dish cook together.
  • Once the internal temperature of the turkey breast reaches 165 degrees and the potatoes are fork soft, remove from the grill and serve.
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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