Paleo Herb-Stuffed Turkey Roll
Elevate your holiday meals or weeknight dinners with this *Paleo Herb-Stuffed Turkey Roll*, a deliciously wholesome twist on traditional roast turkey. Tender, juicy boneless turkey breast serves as the perfect canvas for a vibrant stuffing made with fresh spinach, grated carrots, aromatic garlic, and a fragrant blend of rosemary and thyme. Rolled into a perfectly seasoned roulade and roasted to perfection, this dish is gluten-free, dairy-free, and packed with flavor, making it ideal for paleo enthusiasts and health-conscious eaters alike. Drizzled with lemon juice and olive oil, and cooked in a bath of savory chicken broth, the turkey stays moist while boasting a crisp golden exterior. Simple yet elegant, this recipe is suited for both special occasions and everyday meals, and pairs beautifully with roasted vegetables or a fresh green salad for a complete paleo-friendly feast.
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Recipe Information
Ingredients
- 1.5 lbs boneless turkey breast
- 2 cups fresh spinach
- 1 cup carrots, grated
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the turkey breast by cutting it horizontally through the middle, being careful not to cut all the way through, and open it like a book.
Place a piece of parchment paper over the turkey breast and pound it to an even thickness, about 1/2 inch.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and grated carrots to the skillet and cook for another 2 minutes.
Stir in the fresh spinach, cooking until wilted. Remove from heat and stir in chopped rosemary and thyme, and season with half of the sea salt and black pepper.
Spread the herb and vegetable mixture evenly over the turkey breast.
Gently roll the turkey breast tightly, beginning from one side, into a roulade form. Secure with kitchen twine every 2 inches to hold the roll together.
Place the turkey roll in a roasting pan and drizzle with the remaining olive oil, lemon juice, and the rest of the sea salt and black pepper.
Pour the chicken broth into the pan to keep the turkey moist during roasting.
Roast in the preheated oven for about 40-50 minutes or until an internal temperature of 165°F (74°C) is reached.
Allow the turkey roll to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 16.7 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3507 mg | 75% | |
*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.
