Feta & sun-dried tomato-stuffed turkey roll



15 min


6 servings

* PLUS Roasting Time: 60 minutes
Feta & sun-dried tomato-stuffed turkey roll

Feta and sun-dried tomato-stuffed turkey roll
Photo by Andreas Trauttmansdorff


  • 1.5 kg fresh or frozen boneless turkey breast , rolled
  • 1 cup crumbled feta
  • 1/3 cup finely chopped sun-dried tomatoes
  • 1/4 cup kalamata olives , pitted and coarsely chopped
  • 2 tbsp chopped fresh rosemary , or thyme
  • butcher's string
  • 2 tsp butter , at room temperature


  • Preheat oven to 350F (180C). Discard netting on turkey. Unroll turkey and place skin side down on a cutting board. Cut horizontal slits into thick parts, then open these up like a book. Lightly pound with a meat mallet or bottom of a heavy pan just until turkey is roughly 1/2 inch (1 cm) thick.
  • Sprinkle feta overtop. Sprinkle tomatoes, olives and 1 tbsp (15 mL) chopped rosemary along one long edge of turkey. Tightly roll turkey around filling. Tie with butcher’s string. Place on a foil-lined, rimmed baking sheet. Smear butter over turkey. Sprinkle with remaining rosemary. If making ahead, cover with plastic wrap and refrigerate overnight. Roast in centre of oven, basting occasionally with pan juices, until an instant-read thermometer inserted into thickest part of meat reads 160F (70C), 60 to 70 minutes.
  • Remove from oven and let stand 10 minutes. Turkey temperature should reach 170F (75C). Thickly slice. Drizzle with pan juices. Great with Greek Herb Roasted Potatoes.

Nutrition (per serving)

  • Calories
  • 453,
  • Protein
  • 52.2 g,
  • Carbohydrates
  • 3.4 g,
  • Fat
  • 24.4 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 601 mg.

Roasted turkey in one hour? You bet! A boneless turkey roll is great for a small Thanksgiving dinner, and the Mediterranean stuffing adds a new twist.

Kitchen Tip

To roast with our Greek Herb Roasted Potatoes, place oven racks in top and bottom thirds of oven. Roast turkey on rack above potatoes.