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5 from 9 votes

Quinoa Stuffed Turkey Breast

Course: DINNER, gluten free, low carb + keto
Cuisine: low carb + keto
Calories: 1765kcal
Author: Dani Spies

Ingredients

  • 2 1/2-3 lb. boneless turkey breast
  • 1-1/2 cups Quinoa Stuffing or whatever stuffing you prefer
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • Salt and pepper

Instructions

  • Pre heat oven to 350.
  • Butterfly the turkey breast open with a sharp knife. Place it skin side down on a cutting board, cover it with plastic wrap and then pound it out lightly with a meat mallet to flatten it a bit and make it an even thickness.
  • Remove the plastic wrap and sprinkle the breast with salt, pepper and garlic powder.
  • Spread the stuffing over the (non-skin) surface of the breast to within 3/4-inch from the edge. Roll it up as tightly as possible, finishing with the skin side up (towards you).
  • Using butcher's twine, tie up the turkey breast to keep its shape while roasting.
  • Rub the entire outer surface of the turkey with olive oil and season with salt, pepper and garlic powder. Place the stuffed turkey breast on a rimmed baking sheet lightly sprayed with a little olive oil spray.
  • Roast uncovered, until the stuffed turkey reaches an internal temperature of 165F, about 1 1/2 hours. (You may want to remove the turkey once it reaches 160 and allow it to reach 165 as it cools. This will avoid it from drying out).
  • If the top begins to get too brown, cover the turkey with aluminum foil.
  • Remove from the oven and let it sit, covered, for about 15 minutes or so before slicing. Snip off the butcher's twine, and serve.

Video

Nutrition

Calories: 1765kcal | Carbohydrates: 5g | Protein: 255g | Fat: 74g | Saturated Fat: 18g | Cholesterol: 714mg | Sodium: 560mg | Potassium: 4315mg | Fiber: 1g | Sugar: 1g | Calcium: 57mg | Iron: 6.5mg