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Roasted Stuffed Turkey Breast

20

40

Cherry

Skip the hassle of a whole bird and make things deliciously easy by rolling bacon, mushrooms, and bread crumbs into turkey breast before roasting.

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  • 1 Whole (4-5 lb) boneless turkey breast

  • 5 Slices Thick cut bacon, chopped

  • 3/4 Pound assorted mushrooms

  • 1 Bunch scallions, chopped

  • 1/8 Cup white wine

  • 3 Tablespoon panko breadcrumbs

  • kosher salt and pepper, to taste

  • 1

    When ready to cook, set Traeger temperature to 375˚F and preheat, lid closed for 15 minutes

    375 ˚F

  • 2

    Slice the turkey breast horizontally, making sure not to slice all the way through. Lay breast open flat.

    • 1 Whole (4-5 lb) boneless turkey breast

  • 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 white wine and cook down until no wine remains. Stir in breadcrumbs and bacon, adding salt and pepper to taste.

    • 5 Slices Thick cut bacon, chopped

    • 3/4 Pound assorted mushrooms

    • 1 Bunch scallions, chopped

    • 1/8 Cup white wine

    • 3 Tablespoon panko breadcrumbs

    • To Taste kosher salt and pepper, to taste

  • 4

    Transfer filling to fridge to cool for 15 to 20 minutes. 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 inch intervals. Tuck the ends of the turkey breast under and tie with twine lengthwise.
  • 5

    Season the outside of the turkey breast with salt and pepper. Place in grill for 40 minutes. Check the internal temperature, desired temperature is 165˚F. Once the finished temperature is reached, remove turkey from the grill and let rest for 10 minutes. Slice and serve. Enjoy!

    375 ˚F

    165 ˚F

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