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Bacon-Wrapped Stuffed Turkey Breast sliced on a platter revealing the stuffing.

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!
No grill? No problem. This can also be cooked in your indoor oven.
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dinner, Entree, Main Course
Cuisine American, European
Servings 6 -8

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 or your oven to 375°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 as a guide, 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.
    TIP: For easier clean up, place a wire rack inside a parchment-lined tray.

Cook in the Grill

  • 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. Grill times can vary, so be sure to keep an eye on the temperature as it cooks.
  • 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.

Cook in the Oven

  • Place the stuffed turkey breast seam-side down on a wire rack set inside a baking sheet (or on a parchment-lined baking pan). Roast for about 70–85 minutes, or until the internal temperature reaches 165°F. If the bacon isn’t as crispy as you’d like, switch to broil for 1–2 minutes at the end. Rotate as needed for even browning.
    Every oven cooks differently, so be sure to check the temperature as it cooks.
    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.

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