Always delicious and low carb, this stuffed turkey breast is simple to prepare and full of flavor. The filling of bacon, mushrooms, greens and Parmesan makes a savory, all-in-one meal. You can follow the recipe below or customize the filling with your favorite vegetables and cheeses to create your own version. 
Stuffed Turkey Breast Low Carb Recipe
This turkey roll is ideal when you need a smaller roast—perfect for 2–3 people or for busy weeknights. Unlike a whole turkey, a stuffed turkey breast cooks faster and is easy to portion. The low-carb filling turns the roast into a complete meal; simply add a crisp green salad or a low-carb side for a great keto-friendly dinner.
Video: Stuffed Roast Turkey Breast Roll
How to Roast Stuffed Turkey Breast
Follow the step-by-step instructions and photos in the recipe box below. The method is straightforward and lends itself to make-ahead prep.
- Prep ahead: Cook the filling and stuff the turkey a day in advance if you like. The filling combines savory Parmesan, bacon, mushrooms and greens such as kale or spinach for great flavor.
- Evening shortcut: When you get home, bake the stuffed breast while you prepare a salad for an easy dinner.
- Greens alternatives: Swap kale or spinach with Swiss chard, collard greens, beet greens or mustard greens.
- Customizable: The low-carb filling can be adapted with different herbs, cheeses or vegetables to suit your tastes.
Can you make this recipe ahead?
Yes. Assemble the turkey breasts with the filling and refrigerate. Before baking, bring the rolled breasts to room temperature for about 45 minutes so the filling warms slightly and the meat cooks evenly. After roasting, leftovers freeze well for future meals.
What to serve with this turkey breast?
- Low carb smashed cauliflower
- Crispy air-fryer asparagus
- Breaded broccoli bites
- Sriracha roasted cauliflower
- Spinach zucchini noodles
Roasted Stuffed Turkey Breast “Roll” with Bacon, Mushroom & Veggies
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Ingredients
Filling:
- 4 slices bacon, cut into bite-sized pieces
- 4 oz. (113 g) sliced mushrooms
- 1/4 onion, small dice
- 2 cloves garlic, minced
- 2 cups chopped fresh kale or spinach (if using frozen, use 1 cup thawed and well drained)
- 1/2 teaspoon dried thyme (or oregano, rosemary, or 1/2 tablespoon fresh)
- 1/4 teaspoon dried sage (or 1/2 tablespoon fresh chopped)
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup shredded Parmesan cheese (or your preferred cheese)
Turkey
- Two 1.5 lb (680 g) deboned turkey breasts
- Salt, to taste
- Black pepper, to taste
Instructions
Make the Filling:
- Heat a large skillet over medium-high heat. Cook the bacon until it renders fat and begins to crisp. Add the onion, garlic and mushrooms and cook until the mushrooms release their moisture and soften.
- Add the kale or spinach and cook until wilted. Stir in the dried herbs, salt and pepper, then remove the pan from heat.
- Mix in the Parmesan cheese and set the filling aside to cool slightly.
Prepare the Turkey:
- Place plastic wrap over each turkey breast and pound to an even 1/2-inch thickness.
- Lay the pounded breasts skin-side down. Divide and spread the filling evenly over each breast. Fold one edge over to form a roll and tie with kitchen twine to secure. Repeat for the second breast.
- Season the tops with salt and pepper and place the rolls skin-side up in a baking dish.
- Bake about 1 hour 15 minutes, or until the thickest part of the turkey registers 165°F (74°C). Let rest 5–10 minutes, then slice and serve.
Video
Nutrition Information per Serving
This recipe was originally published in 2019. More turkey recipes and variations are available in other collections and cookbooks.