Keto Stuffed Turkey Roll (Bacon-Wrapped Low-Carb Holiday Main)

Bacon-wrapped anything is good, but wrap turkey around a spinach and cheese filling first and you have something worth serving to guests. This keto stuffed turkey roll looks like a project and is not one once you know the steps.

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I pound the turkey breast flat before rolling it, which is the part people skip and then wonder why their roll will not hold together.

This is a holiday-table recipe for me, built for a crowd of four to six without turning into an all-day project.

Chef Jenn’s Take on Stuffed Turkey Roll

Most stuffed turkey recipes fall apart the second you slice into them, because the filling was never secured and the roll was never pounded thin enough to hold its shape. You end up with turkey on one side of the plate and filling scattered on the other.

Pounding the breast to an even half-inch before you fill it is what actually makes this work. A rectangle that thin rolls tightly and holds the filling in place through baking and slicing, instead of a thick, uneven piece that unrolls itself in the oven. Squeeze the spinach dry before it goes in too, or the extra liquid keeps the whole roll from tightening up properly.

Cheese choice changes the whole dish here, so pick on purpose. Monterey Jack keeps things mild if that is what you want. Gruyere brings a nutty edge that works well with the spinach, sharp white cheddar holds up against the bacon, and bleu cheese gives you a tangy, creamy contrast if that is more your style.

What You’ll Love About Stuffed Turkey Roll

• It looks like a restaurant-level main course, but the technique behind it is genuinely simple once the turkey is pounded flat.
• The bacon wrap does double duty, holding the roll together and adding flavor at the same time.
• It feeds a crowd of four to six without turning into an all-day cooking project.

Ingredients

• Turkey breast – boneless turkey breast or debone your own
• Bacon
• Avocado or olive oil
• Onion
• Garlic
• Baby spinach
• Cheese – see my notes below
• Salt and black pepper
• Parsley
• Lemon
• White wine – or chicken stock

How To Make Stuffed And Rolled Turkey Breast

Remove the turkey from the bone and remove the skin, if necessary.

Lay the turkey breast flat on a cutting board and with a very sharp, long knife, butterfly the turkey breast by cutting horizontally through the breast but stopping before you cut all the way through. You should be able to fold it open like a book.

Lay the turkey breast on a cutting board and cover it with a sheet of plastic wrap. Then, pound the breast until it is an even thickness, about 1/2-inch thick, and roughly in a rectangular shape. Remove the plastic. Season the turkey breast with salt and pepper, and set aside.

To make the Stuffed Turkey Breast Filling

Finely chop the onion and mince the garlic. Add this to a medium-size skillet along with 1 tablespoon of avocado oil. Sautee for 4-5 minutes or until the onion is soft and translucent.

Add the roughly chopped baby spinach and sautee for 2-3 minutes or until the spinach is wilted and the water has evaporated. Let this cool a bit, then mix in the cheese.

How to Stuff And Roll A Turkey Breast

Lay the turkey breast in front of you and add the stuffing mixture, filling in a line along one short edge of the pounded turkey breast. Leave about 1/2 an inch of space before adding the filling.

Roll the turkey breast, jelly roll style, away from the filling. Wrap the turkey breast with the bacon strips, overlapping the strips until it is all covered.

How To Cook Bacon-Wrapped Stuffed Turkey Roll

Lay 6-8 springs of parsley in the bottom of a parchment paper lined roasting pan. Place thin slices of lemon on top of the parsley. Carefully set the bacon-wrapped turkey roll on top of the lemon.

Drizzle the top of the turkey roll with avocado oil, and add the white wine (or chicken broth) to the bottom of the baking dish. Cover the top of the baking dish with foil.

Bake covere at 375-F for 30 minutes. Remove the foil and bake for an additional 20-30 minutes or until the internatl temperature reaches 165-F. Let rest 10 minutes before slicing.

Make It A Meal

This one leans into holiday flavors, so I build the rest of the plate around that. My Keto Turkey Gravy and Easy Keto Cranberry Sauce both belong right next to it.

For a vegetable side, I add my Keto Sauteed Green Beans and Tomatoes.

Frequently Asked Questions

HUNGRY FOR MORE Easy Keto Recipes?

I’m always messing around in the kitchen creating new recipes, but these are some of my favorite all-time picks that I make again and again:

• Crack cauliflower
• This dump-and-go Instant Pot recipe
• Tex-Mex beefy goodness
• Grilled vegetables
• Keto French dip chaffwich