How to Impress People with a Stuffed Turkey Breast

This boneless stuffed turkey breast is an excellent alternative to traditional holiday turkey, with a Latin-inspired twist. The best part, no oven required!

Last Mother’s Day arrived, and I made a nice lunch for mine, my family came, so there were a few mouths to feed.

I tried something different for my mom, so I went on a quest to find a perfect lunch option, and I got a winner!

A stuffed turkey roll with chorizo and cheese made in the instant pot was the star of the lunch. Once you try this, you won’t need to turn on an oven in your house for special occasions!

The whole family was asking for more after they finished their first bite. By the end of the meal, they ask if they could have some to take home.

Even the little one enjoyed it, you know most kids are picky eaters, so for me, this is a kid-friendly one.

It is a low carb, gluten-free alternative if you are on a low carb or keto diet.

Jump to:

• Ingredients for the rolled stuffed turkey breast
• 🥣 How to make stuffed turkey breast? Step by step
• Preparing and cooking the Stuffing
• Variations for your Turkey Stuffing
• Preparing and cooking the turkey breast
• How to make the turkey gravy?
• 🍽 Storing/Serving turkey roll
• Substitutions for the Rolled Stuffed Turkey Breast
• 📖Recipe Card

Ingredients for the rolled stuffed turkey breast

To make this recipe, you will need a thawed boneless turkey breast, pork chorizos, pressed fresh cheese (queso fresco prensado), culantro leaves, butter, garlic, onion, and low sodium chicken stock. 

For seasonings: salt, pepper, garlic powder, oregano, and olive oil.

As for utensils and equipment, you will need a chopping board and knife, a mallet, a small bowl, and a 6 QT electric pressure cooker.

🥣 How to make stuffed turkey breast? Step by step

First, mix in a small bowl all the seasonings (salt, pepper, and garlic powder, onion powder, and oregano) and set aside.

Preparing and cooking the Stuffing

Step 1 – Select Saute mode on the instant pot, heat the olive oil. Add the chopped onions, next add the garlic and saute for 2 minutes once the onions are a little translucent. Add the pork chorizo, and continue cooking for five minutes (photo 1).

Step 2 – Once the chorizo has cooked, remove from the heat, and add to a bowl. Crumble the queso fresco. Add the chopped culantro and mix. Set aside to cool—approximately 7 minutes (photo 2).

Variations for your Turkey Stuffing

You can use spinach and cream cheese, this is a winner Stuffing, you can check it out in this recipe.

If you don’t want to restrict on low carb, you can also use some bread or even rice in it.

Just veggies, if you are planning on giving it to kids, I recommend chopping the vegetables finely, so they don’t start asking what it has hahaha. You can use carrots, onion, celery, broccoli, everything finely chopped with some cheese that would work as a binder.

Preparing and cooking the turkey breast

Step 3 – To prepare the thawed boneless turkey breast, pat it dry with some paper towel. Place it on the chopping board, remove the twine, and set it aside. Keep it so we can reuse it after we stuff the turkey breast. If you prefer, you can discard it and then use new twine to wrap around (photo 3).

The one I bought brought a turkey gravy concentrate. We would use this one to make our gravy at the end. In case yours don’t have, I’ll guide you on how to make it as well. 

Step 4 – Butterfly and flatten the breast skin side down with a mallet, pounding softly. This type of cut will reduce the thickness and make it easier to roll once you stuff it. We need it to be around a 1/2 inch thickness (photos 4 and 5).

Tip: Cover the breast with some plastic wrap before pounding, for an easy mallet clean up.

Step 5 – Season with half of the spices on the inside, and add the Stuffing on to the breast. Spread along with the whole breast, leaving a couple of inches from the end (photo 6).

Step 6 – Start rolling from one side of the breast to the other until you reach the end. Use the twine we removed previously to wrap around the turkey breast again, being careful not to leave any filling out (photo 6).

Step 7 – Once you have finished putting on the string back, you can add a little olive oil to the turkey breast and add the remaining seasoning so that it sticks to it (photo 7).

Step 8 – Set on Saute mode on the instant pot again, heat some oil. Sear for 3 minutes on each side of the breast. Browning will give a depth of flavor (photo 8).

Step 9 – Once browned on all sides, remove from the pressure cooker and deglaze it with 1 cup of water or low sodium chicken stock. Put in the trivet and on top put the seared turkey breast (photo 8).

Step 10 – Cover and put the knob to sealing and set to manual for 25 minutes (High Pressure). It would take around 10 minutes to reach pressure. When the time ends, let it natural release for 10 minutes.

Cooking turkey in the pressure cooker will provide juicy and tender poultry.

Tip: Always use a thermometer to check your meats internal temperature. The safe temperature for Turkey is 165º F. In case it is still down, less than 150º F. You can pressure cook it for two more minutes, and it should be fine.

Wait 10 minutes before cutting into it, so the juicy goodness doesn’t leave your turkey.

How to make the turkey gravy?

Remember, we left the concentrate gravy. 

Step 11 – In the instant pot, we have the turkey drippings that we are going to use. On saute mode again, heat the liquid and add the turkey concentrate and let it boil for 5 minutes. It should thicken itself (photos 11 and 12).

Take some of the sauce on the spoon and, with a finger, make a streak over the spoon. If the sauce does not join back again, it’s ready to be enjoyed.

Easy right! 😉

Bonus: In case you don’t have the concentrate. You will need a couple of additional ingredients: butter, flour, and more chicken stock (optional). 

On Saute mode, add the butter and the flour to the turkey dripping. Whisk until it has thickened, and there is no raw flour visible. Add additional chicken stock to thin it out if needed.

🍽 Storing/Serving turkey roll

Storing: This boneless turkey breast will stay in the fridge for up to 3 days.

Freezing:  We can freeze it for up to a month.

Preparing in advance: You can make the Stuffing and fill your turkey breast at least one day in advance and keep it in the fridge until you are ready to cook it. Remove it from the refrigerator 30 minutes before, so the meat browns evenly and the result would be as juicy.

Reheating: I use a microwave for this, add some of the gravy on top, and heat it for a couple of minutes, depending on your microwave wattage.

Serving: We recommend serving this with some green beans and mashed potatoes. It’s also great with a green salad or sauteed broccoli florets. 

You can always add some rice and greens with it too.

I enjoyed it with the mashed potatoes, and the gravy it a nice touch.

Substitutions for the Rolled Stuffed Turkey Breast

• Culantro – you can use Italian parsley or regular parsley. 
• For the seasonings: you can use anything that makes you happy. Use up any of your pantry options, paprika, garlic powder, onion powder, parsley, thyme. 
• Queso Fresco: You can use any cheese you have on hand. Mozzarella will work great as well.
•  Oil – I used olive oil, but any mild-flavored oil can work avocado oil or canola oil.
• Chicken – You could use boneless and skinless chicken breasts for this recipe. I would make about 4 to 5 chicken breasts, brown as directed but cook for 5 minutes and 5 minutes of natural release.

📖Recipe Card

If you try this recipe, tell us your experience! Leave a comment below, what is your favorite turkey recipe?

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