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Roasted Stuffed Turkey Breast

Difficulty 4/5
Prep time 20 mins

Cook time 40 mins
Serves 6-8

Hardwood Cherry

You won't know what hit you when your tastebuds get ahold of this one. Sautéed bacon, mushrooms and fresh scallions rolled into turkey breasts and roasted for perfect color and even better taste.


1 (4-5 lb) boneless turkey breast

5 slices thick cut bacon, chopped

3/4 lb assorted mushrooms

1 bunch scallions, chopped

1/8 cup white wine

3 tbsp panko bread crumbs

kosher salt and pepper, to taste


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Slice the turkey breast horizontally, making sure not to slice all the way through. Lay breast open flat.

Cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside. Sauté mushrooms in the bacon grease until browned. Add scallions and cook for an additional two minutes.  Add the wine and cook down until no wine remains.  Stir in bread crumbs and bacon, adding salt and pepper to taste.

Transfer filling to fridge to cool for 15-20 minutes.

Once chilled, spread the filling onto the turkey breast, pressing lightly to make sure it adheres. Roll the turkey breast tightly and tie with butcher’s twine at about 1-inch intervals. Tuck the ends of the turkey breast under and tie with twine lengthwise.

Season the outside of the turkey breast with salt and pepper. Place in grill for 40 minutes. 

Check the internal temperature, desired temperature is 165 degrees F. Once desired temperature is reached, remove turkey from the grill and let rest for 10 minutes. Slice and serve. Enjoy!

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