Low Fat Herb-Stuffed Turkey Roll
Juicy, flavorful, and designed with health in mind, this **Low Fat Herb-Stuffed Turkey Roll** is the perfect centerpiece for your next gathering or weeknight dinner. Made with tender, boneless turkey breast, this recipe is elevated with a fragrant herb paste featuring fresh parsley, rosemary, thyme, sage, and garlic. Rolled tightly to lock in the flavors, the turkey is roasted to golden perfection in a savory bath of chicken broth and optional white wine, keeping it moist and succulent throughout. With only 2 tablespoons of olive oil and a medley of fresh, aromatic ingredients, this dish is both low in fat and rich in flavor. Perfect for those looking for a lighter yet satisfying meal option, this turkey roll not only looks impressive on the plate but also pairs beautifully with your favorite sides like roasted vegetables or a crisp green salad. Ready in about two hours and ideal for serving six, this recipe is a healthier take on classic stuffed meats that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 2 pounds Turkey breast, boneless and skinless
- 2 tablespoons Olive oil
- 0.5 cup Fresh parsley, finely chopped
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 tablespoon Fresh sage, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Chicken broth, low-sodium
- 0.5 cup White wine (optional)
- 4 pieces Cooking twine
Instructions
Preheat your oven to 375°F (190°C).
Place the turkey breast on a flat surface and cover with plastic wrap. Using a meat mallet or rolling pin, gently pound the breast to an even thickness of about 1/2 inch.
In a small bowl, combine olive oil, parsley, rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Mix well to create an herb paste.
Spread the herb paste evenly over the pounded turkey breast, pressing gently to adhere.
Starting from one short side, roll the turkey breast up tightly like a jelly roll, tucking in the ends as you go. Secure the roll with pieces of cooking twine at 2-inch intervals to ensure it holds its shape.
Place the turkey roll seam-side down in a roasting pan. Pour the chicken broth and white wine (if using) around the roll, being careful not to pour directly on top.
Cover the roasting pan with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and continue to bake for an additional 30 minutes, or until the internal temperature of the turkey reaches 165°F (75°C) and the top is golden brown.
Transfer the turkey roll to a cutting board and let it rest for 10 minutes before slicing.
Serve the turkey roll sliced, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.0 g | ||
| Protein | 278.2 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4476 mg | 95% | |
*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.
