Low Sodium Herb-Stuffed Turkey Roll
Delight your taste buds with this wholesome and flavorful **Low Sodium Herb-Stuffed Turkey Roll**, a heart-healthy take on a classic dish. Perfect for family dinners or festive gatherings, this recipe highlights tender, butterflied turkey breast rolled with a vibrant filling of fresh parsley, rosemary, thyme, garlic, and a touch of lemon zest. A layer of nutrient-packed baby spinach and finely grated carrot adds both color and texture, making this dish as visually stunning as it is delicious. Tied and seared to perfection, the turkey roll is roasted in a savory blend of unsalted chicken broth and low sodium soy sauce, ensuring every bite remains moist and flavorful without the extra sodium. With just 40 minutes of prep time and a fragrant herbaceous aroma that fills your kitchen, this recipe is perfect for anyone seeking a healthy yet indulgent main course option. Slice it up, drizzle with the delectable pan juices, and enjoy a guilt-free, elegant centerpiece for your next meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Boneless turkey breast
- 0.5 cup Fresh parsley
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 3 Garlic cloves, minced
- 1 teaspoon Lemon zest
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.5 cup Unsalted chicken broth
- 1 cup Baby spinach
- 1 Carrot, finely grated
- 1 tablespoon Low sodium soy sauce
Instructions
Preheat the oven to 375°F (190°C).
Butterfly the turkey breast by slicing it horizontally into two even layers without cutting all the way through, then open it like a book.
Place plastic wrap over the turkey breast and gently pound it with a mallet to an even thickness, about 1/2 inch thick.
In a small bowl, combine chopped parsley, rosemary, thyme, minced garlic, lemon zest, and ground black pepper.
Drizzle 1 tablespoon of olive oil over the turkey breast and spread the herb mixture evenly over the surface.
Spread baby spinach and grated carrot evenly over the turkey breast, pressing them gently into the herb mixture.
Roll the turkey breast tightly from one edge to the other, tucking in the filling as you go, and tie with kitchen twine at 1-inch intervals to secure.
Heat the remaining tablespoon of olive oil in an oven-proof skillet over medium-high heat.
Sear the stuffed turkey roll on all sides until golden brown, about 2–3 minutes per side.
Remove the skillet from the heat and carefully pour in the unsalted chicken broth and low sodium soy sauce around the turkey roll.
Transfer the skillet to the preheated oven and roast for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from oven, cover the turkey roll loosely with foil, and let it rest for 10 minutes before slicing.
Slice and serve the turkey roll with pan juices drizzled over the top.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.2 g | ||
| Protein | 277.5 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3902 mg | 83% | |
*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.
