Stuffed Turkey Breast
Why have plain turkey when you can stuff it with a savory, salt-free mix of apples, sweet potato and bacon.
- 2 skin-on turkey breast halves, connected
- ⅓ cup Paleo Powder Herbed Salt-Free Coating Mix
- 1 large sweet potato (about 2 cups)
- 1 large apple, chopped
- 2-3 slices bacon, cooked and crumbled (optional)
- 4 cups baby spinach
- 10 dates, chopped
- 3 Tbsp. avocado oil or ghee
- 2 tsp. chopped thyme
- ½ cup low-sodium broth or water
Preheat your oven to 375 degrees Fahrenheit.
Heat half of the oil or ghee in a pan over medium heat. Saute the sweet potato and apples in the fat for a few minutes. Transfer the pan to the oven for about 15 minutes or until the sweet potatoes and apples are tender.
Add the chopped dates and baby spinach and stir until wilted. Stir in 1 tablespoon of the coating mix, chopped thyme, and crumbled bacon if you are using it. Set the mixture aside.
The two turkey breast halves should be connected by the skin. Place the turkey skin side down so the breast meat is facing up. Use a knife to lightly score the meat so it lays flat. Place the turkey breast halves between two pieces of parchment and use a meat mallet to flatten the meat slightly so it lays flat and is of somewhat uniform thickness.
Rub a little oil on the breast meat (not the skin) and then sprinkle on about ⅓ of the remaining coating mix.
Press the sweet potato mixture on the flesh side of the turkey so it’s evenly distributed.
Carefully roll the turkey breast over tightly so the filling is completely stuffed inside of the meat and the skin is on the outside. Use cooking twine to wrap up the turkey so that it forms a nice, cylinder-shaped roast. Coat the roast in the remaining coating mix. Set the turkey aside.
Heat the remaining oil or ghee in a heat-safe pan. Once hot, sear the turkey for 1-2 minutes on all sides. A little of the coating mix will come off as you’re searing but that’s okay.
Pour the broth on the bottom of the pan and place a meat thermometer probe into the thickest portion of the roast. Set the desired temperature to 165 degrees. Place the roast in the oven and flip it in the pan every 20-30 minutes. You can also baste the roast in the pan juices as it’s cooking.
Once the desired temperature is reached, remove the pan from the oven. Allow the meat to rest for 10 minutes before carefully removing the twine and slicing the meat. Serve with a drizzle of pan juices over the top.
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