When you’re craving the flavors of Thanksgiving or Christmas but want something a wee bit different, this Stuffed Turkey Roll really satisfies. It’s not hard to make but it’s sure to impress everyone. This is one of those unique and unforgettable turkey recipes, and, when you cut into the moist, juicy, and tender turkey to find the hidden stuffing, everyone will be delighted!
Bacon-wrapped anything is delicious but when you take lean and tender turkey, stuff it and wrap it in bacon, you’ve got something fabulous! This is an impressive dish that’s perfect for your holiday table, but it’s great any time of the year. And don’t forget to save those pan drippings to make the most amazing keto turkey gravy on the planet!
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What You Need To Make Low Carb Stuffed Turkey Roll Roast
- Oven-safe roasting dish or baking pan
- Digital meat thermometer
- Parchment paper
- Aluminum foil
- Sheets of plastic wrap
- 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
What Kind Of cheese Do I Use In This Stuffed Turkey Roll Recipe?
The easy answer is, any kind of cheese! You can really customize this stuffed turkey roll with your favorite cheese, but here are my top suggestions:
- gruyere – it has a sharp, nutty flavor but not quite as sharp as Parmesan. Gruyere plays really nicely with spinach
- white cheddar – sharp or extra sharp, cheddar really holds up to the big flavors in this turkey roast
- bleu cheese – love bleu cheese? see how the creamy and tangy flavor pairs so well with the roasted turkey and bacon
- Monterey jack – for when you just want a mild cheese flavor
How To Make Stuffed And Rolled Turkey Breast
Scroll all the way down for the full recipe card with exact ingredients and instructions to make this low-carb stuffed turkey roll, but here’s an overview:
- 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.
Chef Jenn’s Tips
- Look for a 2ish pound turkey breast for this recipe that’ll feed 4-6 people.
- If your turkey breast isn’t big enough, you can pound smaller breasts then overlap them before stuffing, to create a larger turkey breast roll.
- Baby spinach works fabulously in this recipe, just make sure to either squeeze it (after it cools a bit) or cook it enough to evaporate most of the liquid.
- Cutting back on onion? Use 1/4 cup of sliced green onions instead.
- Need a bit more flavor? Sprinkle the pounded turkey breast (before you roll it) with 1/2 teaspoon of dried thyme or sage.
- Switch things up and swap the baby spinach for nutrient-packed baby kale.
- If your turkey roll starts to get too brown, put the foil back on but remove it for the last 10 minutes or so of roasting so the bacon will crisp up.
What To Serve With Keto Stuffed Turkey Roll
Vegetables now is your time to shine! This stunning stuffed turkey breast with glistening white meat is perfect for Christmas dinner and pairs nicely with sides like Green Beans and Tomatoes, Green Beans and Asparagus with Pecans and Lemon, or even Air Fryer Spaghetti Squash. And don’t forget the Creamy Mashed Cauliflower, air fryer Brussels sprouts, and the turkey gravy and Cranberry Sauce to go with it! For dessert, enjoy this decadent keto cake!
Frequently Asked Questions
Leftover keto stuffed turkey roll will keep in the fridge for a few days if tightly wrapped, or you can freeze slices of it for 2-3 months. Or, use the leftover turkey in your favorite recipes! Even stuffed this makes excellent Turkey Chaffwich Sandwiches, or dice it up and use it in all your favorite turkey casseroles.
That all depends on the size of the roll and how cold it is going into the oven. Start with the roll covered with foil to help it get up to temperature, then for an awesome brown cover, remove the foil about halfway through the cooking time. Allow up to an hour for the stuffed turkey roll to get to 165-F, the recommended internal temperature for turkey.
This keto stuffed turkey breast is made in the oven but you could also cook it on the smoker or in your air fryer.
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Step by SteP Process
Keto Stuffed Turkey Roll
Equipment
- Aluminum foil
Ingredients
- 2 pounds boneless turkey breast
- 10 slices bacon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil divided
- 1/2 cup diced yellow onion
- 1 clove garlic minced
- 1 cup packed baby spinach roughly chopped
- 1/2 cup monterey jack cheese shredded
- 1/2 cup dry white wine or chicken broth
- 6 sprigs parsley
- 6 slices lemon
Instructions
- 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 plastic wrap. Then, pound the breast until it is 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 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.
To assemble
- Lay the turkey breast in front of you and add the 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 up over the filling and keep rolling away from the filling.
- Wrap the turkey breast with the bacon, overlapping the strips until it is all covered.
To bake:
- Lay 6-8 springs of parsley in the bottom of a parchment paper lined oven-safe dish. 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 covered 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.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
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