Stuffed Turkey Breast Roll
This Stuffed Turkey Breast Roll recipe gives you a proper Christmas roast without finding room in the oven for a whole bird. The filling combines spinach, dried cranberries, pecans and a little lemon zest, with breadcrumbs to catch the juices. Ask your butcher for a boneless breast that can be opened out into one broad, even piece.
For a hot South African Christmas, serve it with chilled potato salad, crunchy green beans and a tomato salad rather than a table full of steaming sides. You can prepare the filling the day before, then roll and roast the turkey on Christmas morning. Give it a short rest before carving so the slices hold together neatly and stay juicy.
Ingredients
Turkey
Spinach, cranberry and pecan stuffing
Instructions
- 1Heat the oven to 180°C, or 160°C fan. Set out a medium roasting tin, kitchen string and a meat thermometer.
- 2Melt the butter in a large frying pan over medium heat. Cook the onion for 6–8 minutes until soft, then add the garlic and cook for 1 minute. Add the spinach and stir until wilted. Cook off any visible liquid, then spread the mixture on a plate to cool.
- 3Mix the cooled spinach mixture with the breadcrumbs, cranberries, pecans, parsley, thyme, lemon zest, lemon juice, stuffing salt and pepper. Stir in the egg. The stuffing should clump together when pressed, without being wet.
- 4Place the turkey on a clean board. If it has not been butterflied, use a sharp knife to cut horizontally through the thickest part, stopping before you cut all the way through, and open it like a book. Cover with baking paper and gently flatten the thicker areas with a rolling pin until the meat is approximately 2 cm thick. Keep the breast in one piece.
- 5Season the exposed surface with half the turkey salt and pepper. Spread the stuffing evenly over it, leaving a 3 cm border. Starting at a long edge, roll up firmly to enclose the filling without squeezing it out.
- 6Tie the roll with kitchen string at 3–4 cm intervals. Place seam-side down in the roasting tin, rub with the olive oil and sprinkle with the remaining turkey salt and pepper. Pour the stock into the tin around the meat.
- 7Roast for approximately 70–85 minutes, loosely covering with foil if the surface browns too quickly. Start checking after 60 minutes: both the thickest part of the turkey and the centre of the stuffing must reach at least 74°C. Check in more than one place; a thick roll may need longer.
- 8Transfer the cooked roll to a clean board, cover loosely with foil and rest for 15 minutes. Remove all the string, then carve into slices about 2 cm thick. Spoon over a little of the hot pan juices and serve.
Nutrition (per serving)
- Calories
- 370 kcal
- Carbohydrates
- 20 g
- Protein
- 48 g
- Fat
- 11 g
- Saturated fat
- 3.4 g
- Sugar
- 7 g
- Fibre
- 2.3 g
- Sodium
- 550 mg
- Cholesterol
- 155 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Ask your butcher to butterfly the turkey breast for rolling; an even thickness helps it cook evenly and makes carving easier.
- To get ahead, cook the onion and spinach mixture the day before. Cool promptly and refrigerate in a covered container at 4°C or below. Add the remaining stuffing ingredients and stuff the turkey just before roasting.
- Serve with cold salads for a lighter hot-weather Christmas lunch. Resting the turkey also gives you a short window to bring everything else to the table.
- Refrigerate leftovers in shallow containers within two hours of cooking, or within one hour if the temperature is above 32°C. Keep at 4°C or below and eat within three days.
Frequently asked questions
Can I use frozen turkey breast?
Yes. Thaw it completely in the fridge on a tray before butterflying or stuffing it. Allow at least 24–48 hours for a breast this size, and longer if the centre is still icy. Do not thaw it on the kitchen counter.
How do I keep the turkey breast moist?
Flatten the meat to an even thickness and use a thermometer rather than relying only on the clock. Remove the roll once both the meat and stuffing have reached 74°C, then rest it before slicing. The stock keeps the pan juices from drying out, but it cannot prevent overcooked meat from becoming dry.
Can I leave out the pecans?
Yes. Omit them without changing the other quantities, or replace them with 30 g pumpkin seeds if suitable for your guests. For anyone with a nut allergy, check all packaged ingredients for cross-contact warnings.
