Today we are going really retro and making a delicious stuffed turkey roll just in time for Thanksgiving! This is a great option for a smaller celebration, if you are only having a few people and don't want to roast a whole bird. This turkey roll is very easy. It starts out with a deboned turkey breast that is laid out and pounded evenly. Then stuffed with your favorite stuffing and rolled to perfection. Definitely a classic throw back to days gone by and a great memory I have of something my own mother enjoyed making for dinner parties when I was younger. I am so happy to be sharing it with you today to consider for your own holiday table!

This all starts with a deboned turkey breast. You can do this yourself or you can have your butcher do it for you. A good sharp boning knife is your best friend when removing the turkey breast from the bone. Just cut along the bone and it will come right off. Try to keep the two lobes together if possible, and then detach the tenders. Place them all on a baking sheet lined with parchment and then a generous amount of plastic wrap. This is the key! Arrange the pieces and then place another sheet of plastic wrap on top. Using a meat mallet pound the meat evenly. Don’t pound it so hard it tears the meat, just enough that it evens everything out nicely. Now you can move on to seasoning, stuffing and rolling!


I sprinkled a combination of my all-purpose chicken seasoning and my poultry seasoning blend over the prepared meat before adding the prepared stuffing. I used approximately 4 cups of my favorite basic turkey stuffing to roll up inside this roast. Lay stuffing evenly across the entire span of turkey except for about 2 inches on one of the short ends where you will end up rolling it into itself. When the stuffing is ready you can begin to roll. Using the plastic wrap to help you, roll from the short end, slowly and patiently. When you reach the end, be sure to flip it over on itself. The roll may look like a mess, and that will happen because you have pieced together a few different cuts of meat. Tighten up the roll as best as you can, place the skin over the roll and tuck it under. You want to cover as much as you can with the skin. IF you do not have the skin or did not use the whole breast, go ahead and wrap the roll with some bacon. This will help keep the turkey nice and moist while baking. Tie with kitchen twine in several segments across the length of the roll. Season the outside with the remaining spices and you are ready to prep for baking! I placed some poultry herbs, i.e., rosemary, sage and thyme in the bottom of a small round baking pan. I also added some fresh sliced apple. I used a pan that was purposely small to help the roll maintain it’s shape while baking. Place the turkey roll on top of the herbs and apples in the pan. Roast at 350 degrees for an hour and 20 to an hour and 45 minutes or until the internal temperature when taken with a meat thermometer reads between 160 and 165 degrees. When that occurs, remove from the oven and tent with aluminum foil and allow this roll to rest for at least 30 minutes but an hour is even better, before slicing and serving.

While the turkey roll is resting, you can make your side dishes. We chose to have crispy roasted green beans as well as baked sweet potatoes with ours. I also made some gravy with turkey stock from a box. This was delicious and I hope it is something you consider making for your holiday table!

I hope you will give this stuffed turkey roll a try sometime soon and I hope you love it

Happy Eating and Happy Holidays!

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