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Stuffed Turkey Breast

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There’s something about a turkey breast stuffed and rolled that just feels right this time of year. It looks fancy on the plate but it’s simple to put together, and it cooks quicker than a whole bird.

I like using my Festive Rub for this one because it has that warm spice and a hint of Christmas without going over the top. The stuffing is basic. Bit of onion, garlic, spinach, a touch of orange and some cranberries for sweetness. Nothing complicated.

I cook this when the family comes around and I want something that's easy to slice.

It gives you a nice mix of colour through the middle and the turkey stays moist. Serve it with roast potatoes or a quick pan gravy and you’re set. It’s a good one if you want something that feels special but doesn’t take all day.



Serves 4-6

Prep time: About 20 minutes

Cook time: 45 to 55 minutes


What you need

  • 1 large turkey breast fillet

  • 3 tablespoons Smokey Joe’s Festive Rub

  • 1 tablespoon olive oil

  • Kitchen string or toothpicks

Stuffing

  • 1 small onion, finely diced

  • 2 garlic cloves, minced

  • 1 cup fresh breadcrumbs

  • 80 g baby spinach, chopped

  • 1 tablespoon butter

  • Zest of half an orange

  • 1 teaspoon dried cranberries, chopped

  • Small handful parsley, chopped

  • Pinch of salt


What to do

  1. Heat a pan on medium. Add butter, then the onion and garlic. Cook until soft.

  2. Add spinach and cook until it just wilts. Take off the heat.

  3. Stir in breadcrumbs, cranberries, orange zest, parsley, and a pinch of salt. Let it cool slightly.

  4. Lay the turkey fillet flat on a board. Use a sharp knife to open it up so it’s even and easy to roll.

  5. Rub the inside with 1 tablespoon of Festive Rub.

  6. Spoon the stuffing down the centre. Roll it up tight and tie with kitchen string.

  7. Coat the outside with olive oil and the remaining Festive Rub.

  8. Heat the oven to 180°C.

  9. Place the turkey on a lined tray. Roast for 45 to 55 minutes, depending on the size.

  10. Rest for at least 10 minutes before slicing.


Serving

Nice with roasted potatoes, salad or even a simple gravy. It’s a good one for the table during the Christmas run or any Sunday lunch.





 
 
 

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