Say hello to the ultimate showstopper for your holiday spread: Bacon-Wrapped Stuffed Turkey Breast!
Stuffed with a savoury medley of mushrooms, baby greens, turkey kielbasa, and Parmesan, then wrapped in a crisp bacon weave, this dish is juicy, flavourful, and absolutely stunning.
It’s the perfect centerpiece for holiday entertaining, combining rich flavours with a visually impressive presentation that will have your guests talking long after the meal!
Ingredients
Turkey Roll
- Turkey breast, skinless & boneless
- Bacon
Turkey Seasoning
- Dried sage
- Dried thyme
- Granulated onion
- Paprika
- Avocado oil
Filling
- Avocado oil
- Shallots
- Turkey kielbasa
- Mushrooms
- Garlic
- Kosher salt
- Black pepper
- Baby kale
- Spinach
- Fresh thyme, oregano, or rosemary (or dried)
- Fresh Sage (or dried)
- Parmesan cheese
See recipe card below for quantites.
Instructions
Prepare the Turkey
Butterfly the Turkey: Lay the turkey breast flat on a cutting board. Starting from the thickest side, slice horizontally, stopping just before cutting through to open it like a book.
Place plastic wrap over the turkey and pound with a meat mallet until ½-inch thick and even.
Trim smaller edges to create a rectangular shape. Dice the trimmings for the filling.
Mix the seasoning ingredients in a small bowl. Rub the seasoning over the outside of the turkey and toss the trimmings with the seasoning.
Preheat your grill to 400°F.
Prepare the Filling
Heat avocado oil in a large skillet over medium heat. Add the turkey trimmings and cook for 4-5 minutes until browned. Remove and set aside.
Add shallots and kielbasa to the skillet. Stir for 1 minute, then push to one side of the pan.
Add mushrooms to the empty side. Cook for 2-3 minutes, stirring occasionally, until mushrooms release moisture and shrink. Combine with the shallots and kielbasa.
Stir in garlic, salt, and pepper. Cook for 30 seconds.
Add kale and spinach, cooking just until wilted, about 1 minute.
Mix in fresh herbs, browned turkey trimmings, and Parmesan cheese. Remove from heat and let cool slightly.
Create the Bacon Weave
Lay a sheet of plastic wrap on a flat surface. Arrange 7 strips of bacon vertically, slightly overlapping. Weave 8 strips horizontally through the vertical strips, alternating over and under to create a tight weave.
Assemble
Place the flattened turkey breast over the bacon weave, outer-side down. Spoon the filling along one side of the turkey.
Using the plastic wrap for guidance, roll the turkey tightly around the filling. Tuck the ends under and secure with toothpicks. The seam should face down. Transfer to a tray fitted with a rack.
Cook
Place the tray on the indirect side of the grill. Cook for 1 hour 15 minutes, or until the internal temperature of the turkey reaches 165°F.
Using tongs and a long spatula, carefully transfer the roll to the grill grates and cook for 5-7 minutes to crisp the bacon. Rotate as needed for even browning.
Rest the turkey for 8-10 minutes before slicing.
Slice and Serve
Remove toothpicks and slice into 1-inch portions. Serve with mashed potatoes, gravy, cranberry sauce, and your favourite vegetables.
Watch how this recipe was made
Equipement Used
Cooked on the Hestan Home 36” Gas Grill with the Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Bacon-Wrapped Stuffed Turkey Breast recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us! Elaine & James
📖 Recipe
Bacon-Wrapped Stuffed Turkey Breast
Ingredients
Turkey Roll
- 1 x 3 lbs turkey breast skinless, boneless
- 15 pieces of bacon
Turkey Seasoning
- ¼ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon granulated onion
- 1 teaspoon paprika
- 1 tablespoon avocado oil
Filling
- 1 tablespoon avocado oil
- 2 medium shallots diced
- 3 oz turkey kielbasa diced
- 4 oz mushrooms sliced
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chopped fresh baby kale
- 1 cup chopped fresh spinach
- 2 teaspoons fresh thyme oregano, or rosemary (or ½ teaspoon dried)
- ½ teaspoon fresh chopped sage or ¼ teaspoon dried ground sage
- ¼ cup grated Parmesan cheese
Instructions
Prepare the Turkey
- Butterfly the Turkey: Lay the turkey breast flat on a cutting board. Starting from the thickest side, slice horizontally, stopping just before cutting through to open it like a book.
- Place plastic wrap over the turkey and pound with a meat mallet until ½-inch thick and even.
- Trim smaller edges to create a rectangular shape. Dice the trimmings for the filling.
- Mix the seasoning ingredients in a small bowl. Rub the seasoning over the outside of the turkey and toss the trimmings with the seasoning.
- Preheat your grill to 400°F.
Prepare the Filling
- Heat avocado oil in a large skillet over medium heat. Add the turkey trimmings and cook for 4-5 minutes until browned. Remove and set aside.
- Add shallots and kielbasa to the skillet. Stir for 1 minute, then push to one side of the pan.
- Add mushrooms to the empty side. Cook for 2-3 minutes, stirring occasionally, until mushrooms release moisture and shrink. Combine with the shallots and kielbasa.
- Stir in garlic, salt, and pepper. Cook for 30 seconds.
- Add kale and spinach, cooking just until wilted, about 1 minute.
- Mix in fresh herbs, browned turkey trimmings, and Parmesan cheese. Remove from heat and let cool slightly.
Create the Bacon Weave
- Lay a sheet of plastic wrap on a flat surface. Arrange 7 strips of bacon vertically, slightly overlapping. Weave 8 strips horizontally through the vertical strips, alternating over and under to create a tight weave.
Assemble
- Place the flattened turkey breast over the bacon weave, outer-side down. Spoon the filling along one side of the turkey.
- Using the plastic wrap for guidance, roll the turkey and bacon weave tightly around the filling. Tuck the ends under and secure with toothpicks. The seam should face down. Transfer to a tray fitted with a rack.
Cook
- Place the tray on the indirect side of the grill. Cook for 1 hour 15 minutes, or until the internal temperature of the turkey reaches 165°F.
- Using tongs and a long spatula, carefully transfer the roll to the grill grates and cook for 5-7 minutes to crisp the bacon. Rotate as needed for even browning.
- Rest the turkey for 8-10 minutes before slicing.
Slice and Serve
- Remove toothpicks and slice into 1-inch portions. Serve with mashed potatoes, gravy, cranberry sauce, and your favorite vegetables.
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
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