Low Carb Herb-Stuffed Turkey Roll
Elevate your holiday or weeknight dinner with this flavorful Low Carb Herb-Stuffed Turkey Roll! Featuring tender turkey breast stuffed with a colorful medley of sautéed spinach, red bell pepper, mushrooms, and fragrant herbs like parsley and thyme, this dish is equal parts nutritious and indulgent. A hint of Parmesan and fresh lemon zest adds a savory brightness, while the roll is seared to perfection before roasting with a splash of chicken broth for extra juiciness. Perfect for those seeking a keto-friendly or gluten-free entrée, this impressive turkey roll is easy to prepare and makes a stunning centerpiece. Slice it into beautiful spirals and serve with your favorite low-carb sides for a meal that’s as gorgeous as it is delicious. Keywords: low carb turkey recipe, herb-stuffed turkey, keto-friendly dinner ideas, holiday turkey roll recipe.
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 units Garlic cloves, minced
- 2 cups Fresh spinach, chopped
- 1 unit Red bell pepper, diced
- 1 cup Mushrooms, finely chopped
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Lemon zest
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the turkey breast by slicing it horizontally, without cutting all the way through, and open it like a book.
Cover the turkey breast with plastic wrap and pound it evenly with a meat mallet to about 1/2-inch thickness.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the chopped spinach, diced red bell pepper, and chopped mushrooms to the skillet. Cook until the vegetables are softened, about 5 minutes. Season with half of the salt and pepper.
Remove the skillet from heat and stir in the chopped fresh parsley, fresh thyme, Parmesan cheese, and lemon zest.
Spread the vegetable mixture evenly over the turkey breast, leaving a 1-inch border around the edges.
Carefully roll the turkey breast tightly from one end to the other, and secure the roll with kitchen twine at 2-inch intervals.
Rub the outside of the turkey roll with the remaining olive oil and season evenly with the remaining salt and pepper.
Heat a large ovenproof skillet over medium-high heat. Sear the turkey roll on all sides until browned, about 2-3 minutes per side.
Add the chicken broth to the skillet and transfer it to the preheated oven.
Roast the turkey roll for 30-35 minutes, or until the internal temperature reaches 165°F (75°C).
Remove from the oven and let the turkey roll rest for 10 minutes before slicing.
Carefully remove the kitchen twine, slice the roll into 1-inch pieces, and serve.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 7701 mg | 335% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.4 g | ||
| Protein | 292.6 g | 585% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 850 mg | 65% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4507 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
