If you're looking to impress without the stress, this spinach & feta stuffed turkey breast is your golden ticket. It’s everything you love about turkey dinner—but rolled into a juicy, flavor-packed bundle. The savory mix of wilted spinach, tangy feta, and garlic seeps into every bite of tender oven roasted turkey breast. Whether you're planning a festive spread or just want a creative spin on weekday cooking, this one checks all the boxes for easy turkey recipes. It’s also a great alternative if you're craving something different from the usual baked chicken breast dinner ideas.
Spinach & Feta Stuffed Turkey Breast
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine American, Mediterranean
Sharp knife (for butterflying the turkey breast)
Cutting board (wood or plastic, large enough for pounding meat)
Meat mallet or rolling pin (to flatten the breast evenly)
Skillet (for sautéing spinach and garlic)
Baking dish or roasting pan
Kitchen twine (for tying the stuffed roll together)
Oven (for roasting—though you can also adapt this as a crockpot turkey or slow cooker turkey breast recipe)
For the Stuffed Turkey Breast
- 1 large boneless skinless turkey breast about 2 to 2.5 pounds, butterflied
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 5 ounces fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- Zest of 1 lemon
- Kitchen twine for tying the rolled breast
For the Herb Rub
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Preheat and Prep
Preheat your oven to 375°F. Lay the turkey breast flat on a cutting board and butterfly it carefully, slicing through the thickest part without cutting all the way through. Open it like a book and cover with plastic wrap. Pound gently until about 1/2-inch thick.
Sauté the Filling
Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Toss in spinach, oregano, red pepper flakes, salt, and pepper. Cook until spinach wilts—about 2 minutes. Remove from heat and stir in feta and lemon zest.
Stuff and Roll
Spread the spinach-feta mixture evenly over the flattened turkey. Starting from one short end, roll tightly like a jelly roll. Secure with kitchen twine in 2–3 places.
Season the Outside
Mix together all ingredients for the herb rub and massage it generously over the outside of the rolled turkey.
Roast the Turkey
Place the turkey seam-side down in a greased baking dish. Roast for 45 minutes or until internal temperature reaches 165°F. Let it rest 10 minutes before slicing.
Pairings
This stuffed turkey breast goes beautifully with lemony roasted potatoes, garlic green beans, or a simple quinoa salad if you're leaning into turkey recipes healthy vibes. A chilled glass of sauvignon blanc or a pinot noir can really elevate the meal. For something heartier, consider creamy mashed cauliflower or mushroom wild rice—both make excellent companions.
FAQs
1. Can I use chicken breast instead of turkey?
Absolutely. This works great as a variation on chicken breast dinner ideas. Just reduce the cook time accordingly.
2. Should I use boneless or bone-in turkey breast?
Stick with boneless for this one—it’s easier to butterfly, stuff, and roll. It’s the preferred cut for stuffed turkey breast recipes.
3. Can I cook this in a slow cooker?
Yes! Sear the rolled, tied turkey breast first to lock in flavor, then cook on low in your crockpot or slow cooker for about 4 hours. This turns it into one of the most hands-off slow cooker turkey breast options.
4. What other stuffing combos work?
Try swapping feta for goat cheese or adding sun-dried tomatoes. You could even play with herbs like basil or dill. This technique is adaptable and makes for countless turkey dinner recipes.
5. Is this good for meal prep?
Definitely. Slice it up and refrigerate—it reheats well and can be served over salad, in a wrap, or with roasted veggies for a solid lunch or dinner.
