Stuffed Turkey Breast (Spinach, Apple, Gorgonzola)

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Stuffed Turkey Breast (Spinach, Apple, Gorgonzola)

This stuffed turkey breast creates a stunning holiday centerpiece! It's filled with sautéed spinach, apples, garlic, and creamy Gorgonzola for a beautiful spiral of savory, sweet, and tangy flavors.

Prep Time30

Cook Time1 30

Total Time2

Servings:

Author: Lisa Bryan

Ingredients

For the turkey

1 (2 ½-pound) boneless turkey breast
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

For the filling

1 tablespoon extra-virgin olive oil
1 small shallot finely diced (about ¼ cup diced)
3 garlic cloves minced
1 apple cored and small diced (about a heaping 1 cup diced)
5 ounces baby spinach
½ cup crumbled gorgonzola cheese
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Remove the skin and butterfly the turkey. Carefully slide your fingers between the turkey skin and meat, gently separating the skin while keeping it in one large piece. Set the skin aside. Place the turkey breast on a cutting board and holding a sharp knife parallel to the cutting board, slice horizontally through the thickest portion of the breast (starting at the middle and slicing toward the edge), stopping about an inch from the opposite edge. Open the turkey like a book, then cover it with plastic wrap and gently pound it to an even ½-inch thickness.
Cook the shallot and garlic. Heat the olive oil in a large skillet over medium heat. Add the shallot and saute for 2 to 3 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
Add the apple and spinach. Add the diced apple and cook for 2 to 3 minutes, until softened. Add the spinach and cook for another 1 to 2 minutes, until just wilted and all liquid has evaporated. Remove from the heat and let cool to room temperature.
Stir in the cheese and seasoning. Once the filling mixture has cooled, add the gorgonzola, salt, and pepper, and stir together.
Fill the turkey. Preheat the oven to 400°F (200°C). Season the inside of the butterflied turkey lightly with salt and pepper. Spread the filling evenly over the turkey, leaving about a 1-inch border around the edges.
Roll and tie. Starting at one long edge, tightly roll the turkey into a log. Lay the turkey skin over the top of the roulade, wrapping it around as much of the turkey as possible, and secure with kitchen twine at 2-inch intervals. Brush the outside of the turkey with one tablespoon of olive oil and season evenly with the remaining salt and pepper.
Roast. Place the stuffed turkey breast in a baking dish or on a rimmed baking sheet. Roast for 40 to 55 minutes, or until an instant-read thermometer reads 155°F (68°C). If you'd like the skin extra crispy, you can turn on the top broiler in the last minute or two of cooking.
Rest and slice. Transfer the turkey to a cutting board, tent it with foil, and let it rest for 10 to 15 minutes. While resting, it should increase in temperature to 165°F (74°C). Remove the kitchen twine, slice into ½-inch rounds, and serve.

Notes

The key to this recipe is to NOT overcook the turkey. So many recipe say to cook the turkey to 165°F, but you will end up with dry turkey breast meat if it reaches that temperature while it's still in the oven. So make sure to remove it when it reaches 155°F, and let the carry-over cooking while resting increase it those last few degrees.
Regarding cook time. This recipe is quite flexible based on turkey breast size, so if you have a smaller turkey breast, just reduce the cook time. And if you have a larger one, increase the cook time. But as always, it's best to use an instant-read thermometer and judge doneness based on temperature rather than time.
If you make the filling a day ahead. It's always best to let it come to room temperature before adding it to the turkey and rolling. Otherwise, you'll have cold filling in the center of the turkey which may slow the internal cook time.

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