Roasted Stuffed Turkey Breast
By Traeger Kitchen
You won't know what hit you when your taste buds get ahold of this one. Sautéed bacon, mushrooms, and fresh scallions rolled into turkey breasts and roasted for perfect color and even better taste.
Prep Time
20 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 5 Pound | turkey breasts, cooked and sliced |
| 5 Slices | Bacon, Cut Into Small Pieces |
| 3/4 Cup | Mushrooms, fresh |
| 1 Bunch | scallions, chopped |
| 1/8 Cup | white wine |
| 3 Tablespoon | panko breadcrumbs |
| To Taste | salt |
| To Taste | black pepper |
| Butcher's Twine |
Step
1
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
2
Slice the turkey breast horizontally, making sure not to slice all the way through. Lay breast open flat.
3
Cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside. Sauté mushrooms in the bacon grease until browned. Add scallions and cook for an additional two minutes. Add the wine and cook down until no wine remains. Stir in breadcrumbs and bacon, adding salt and pepper to taste.
4
Transfer filling to fridge to cool for 15-20 minutes.
5
Once chilled, spread the filling onto the turkey breast, pressing lightly to make sure it adheres. Roll the turkey breast tightly and tie with butcher’s twine at about 1” intervals. Tuck the ends of the turkey breast under and tie with twine lengthwise.
6
Season the outside of the turkey breast with salt and pepper. Place in grill for 40 minutes.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
7
Check the internal temperature, desired temperature is 165℉. Once desired temperature is reached, remove turkey from the grill and let rest for 10 minutes. Slice and serve. Enjoy!
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