Stuffed Turkey Breast

Everyone grins when I bring my stuffed turkey breast to family get-togethers. The cream cheese inside melts right into the meat, creating an incredible taste experience. This became a staple after my little girl wanted something extra special for our Sunday meals. While it cooks, the bacon and herbs fill my home with mouthwatering smells that have everyone wandering into the kitchen wondering what's cooking up.

Mouthwatering Turkey Creation

The thought of tackling a whole turkey can be too much sometimes. This dish delivers all those yummy turkey flavors without any headaches. Everything stays super moist thanks to the cream cheese and spinach combo. I can usually have this on the table in under 60 minutes, which seems almost magical. After borrowing this for her small Thanksgiving last year, my sister now makes it regularly.

Grocery List

• Turkey breast: The neighborhood butcher usually has the best selection. Ask them to flatten it for you if possible.
• Cream cheese: Go for the regular version, not light. Set it out to warm up while getting everything else ready.
• Spinach: Pick up the fresh stuff for that nice pop of color in your filling.
• Bacon: My hidden weapon that makes the dish extra special.
• Garlic: Use straight from the garden when you can get it.
• Herbs: Just grab whatever looks good and fresh at the market.
• Spices: Basic salt and pepper let everything else really come through.

Preparing Your Turkey

First Steps

I put the turkey between two pieces of plastic and hammer it flat. This helps with even cooking and makes rolling much simpler. Sometimes I just have the butcher do this step.

Mixing The Stuffing

Combine room temperature cream cheese with the spinach, garlic, bacon and whatever fresh herbs you've got in a large mixing bowl. It's pretty watching all the colors blend together.

Roll It Up

Spread your beautiful mixture across the turkey, leaving the edges slightly bare. Roll it up just like you would with cinnamon buns. Stick in a few toothpicks to hold everything in place.

Season Outside

Dust your favorite seasonings on the exterior. I typically go with salt, pepper and a bit of extra herbs.

Cooking Time

Stick it in a 400°F oven. Your kitchen will smell amazing as it cooks. It usually takes around 20 minutes, but check the internal temperature to be certain.

Take A Breather

Let it sit for a few minutes before slicing. This keeps all the tasty juices where they belong - inside your turkey roll.

Personal Touches

I often swap in chicken when I can't find turkey. My buddy Sarah puts fancy gruyere in hers instead of regular cream cheese. Just last week I skipped the bacon and went heavy on mushrooms. You'll find endless variations once you get the hang of the basic version.

Perfect Pairings

I love dishing this up with smooth mashed potatoes and bright green beans. The kids always cheer when mac and cheese shows up on the table too. For special occasions, I whip up some cranberry sauce and those fluffy Parker house rolls my grandma taught me to make. A crisp salad really brightens up the whole meal.

Helpful Tips

• Feeding a crowd: A 5 pound turkey breast typically feeds 8 folks at my table. I go for a 7 pounder when the whole family drops by.
• Storing extras: This stays good in the fridge for several days. Makes for an awesome lunch tomorrow.
• Heating leftovers: Your microwave works fine but slow warming in the oven is better. Just watch out for escaping cheese.

Crowd Pleaser

My daughter calls this her celebration turkey but it's really simple enough for any weeknight. Something truly magical happens when cream cheese, spinach, herbs and bacon come together. I made this for my reading group last month and everybody wanted to know how to make it. Looks fancy but comes together so quick.

Prep Ahead

When things get crazy I often set this up the evening before. Just roll everything together, wrap it carefully and stick it in the fridge. Next day, let it sit on the counter for a bit before cooking. This trick has saved me tons of time on busy nights and holiday mornings.

Creative Variations

My kitchen tests have led to some tasty discoveries with this dish. Adding cooked mushrooms brings wonderful depth to the stuffing. I sometimes use kale or spicy arugula instead of spinach. When my vegetarian niece comes over, I leave out the bacon and toss in roasted red peppers. The stuffing always turns out fantastic.

Ideal Accompaniments

This turkey pairs with so many great sides. I cook carrots and Brussels sprouts alongside it in the same oven. During autumn, butternut squash makes an excellent match. A simple salad with tangy dressing keeps everything nicely balanced. When I serve it this way, my guests never leave anything behind.

Pin it

Frequently Asked Questions

→ How can I tell if the turkey's ready?

It’s done when the inside hits 160°F, then let it rest to reach 165°F. Time depends on size, usually 15-30 minutes.

→ Can dry herbs work instead?

Totally fine! Replace fresh herbs with a teaspoon of Italian seasoning or Herbs de Provence for the same vibes.

→ How many people does this feed?

A 5-pound piece feeds 6-8, while a 7-pound breast feeds 8-10. Pick the weight based on your group.

→ Is it okay to reheat leftovers?

Yep! Warm in the oven at 350°F under foil, microwave at half-power, or lightly cook in a pan.

→ Got a bacon shortcut?

Slightly undercook bacon bits, then zap in the microwave for 20-40 seconds till crunchy—no frying mess!