Mushroom & Sage Rolled Turkey Breast

Serves 8 servings     adjust servings


  • 1/4 cup butter or coconut oil, divided, room temperature
  • 10 ounces mushrooms, finely chopped
  • 1 clove garlic, mInced
  • Salt and pepper to taste
  • 3 tbsp chopped fresh sage, divided
  • 1 boneless butterfiled turkey breast, 3 to 4 lbs
  • 1 180F Pop Up® disposable cooking thermometer (optional, but very useful!)


  1. Preheat oven to 375F.
  2. In a large saute pan over medium heat, heat 2 tbsp butter or oil until melted and beginning to froth. Add mushrooms and cook, stirring frequently, for 2 or 3 minutes. Add garlic, sprinkle with salt and pepper, and continue to cook until most of the liquid has evaporated, 4 or 5 minutes more.
  3. Add 2 tbsp chopped sage and cook 1 minute more. Remove from heat.
  4. Remove skin from turkey breast and set aside (do not discard). Lay turkey breast on a work surface and cover with plastic wrap. Pound with a kitchen mallet to an even 1/2 to 1-inch thickness.
  5. Spread mushroom mixture evenly over turkey breast, leaving a 1 inch border and roll up from the short end tightly into a log. Wrap reserved skin over log and tie at several intervals with kitchen twine.
  6. Place on a broiling pan and rub all over with remaining butter or oil. Sprinkle with remaining sage and season with salt and pepper.
  7. Place pop-up timer, if using, into thickest part of the turkey roll (pierce the skin with a sharp knife if need be).
  8. Roast until timer pops up or until internal temperature reaches 180F, approximately 50 to 60 minutes.


Recipe Notes

Serves 8. Each serving has 1.9 g of carbs and .71 g of fiber. Total NET CARBS = 1.19 g.

Food energy: 311kcal Saturated fatty acids: 5.66g Total fat: 11.39g Calories from fat: 102 Cholesterol: 98mg Carbohydrate: 1.90g Total dietary fiber: 0.71g Protein: 45.26g Sodium: 1130mg

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