Mushroom and Spinach Stuffed Grilled Wild Turkey Breast

Roll your flattened turkey breast around this flavorful blend and grill to perfection

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time

It’s cold outside my house right now. The trees in my yard have a heavy coating of ice that is making them droop to the ground. But turkey season is just around the corner. I can feel it. With the season comes wild turkey dishes, and this turkey breast stuffed with mushrooms and spinach is a good one.

A flavorful stuffing of spinach and oyster mushrooms adds even more flavor to grilled wild turkey breast.

We are using oyster mushrooms, but just about any fresh mushroom will work. Use whatever you can find at the market or forage yourself. The secret to stuffing a wild turkey breast like this is to get it opened up into a flat sheet. To do that, start with your knife low, parallel to your cutting board, and cut along and almost through the breast, stopping before you come through the opposite side. Open the turkey breast like a book. Start your next cut just above the fold and repeat the process, folding the breast open a third time. Basically, you work the meat as you would unfold a trifold letter.

Slice the turkey breast so that you can open it flat, then pound with a meat mallet.

Once you have the breast opened up flat, pound it with a meat mallet to an even thickness. From there, just lay your stuffing down the center and roll the breast back up. Tie it with butcher’s twine, and you are ready to cook.



1 side of a wild turkey breast

Salt and pepper to taste

Butcher’s twine



4 tablespoons butter, melted

2 tablespoons Worcestershire sauce

1 tablespoon honey

1 tablespoon soy sauce



3 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, minced

2 shallots, diced

6 ounces oyster mushrooms, sliced

2 cups fresh spinach, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup white wine

3/4 cup grated Parmesan




Cooking Instructions

Start by trimming your turkey breast so that it is an open sheet. Pound the breast with a meat mallet to an even thickness, then season with salt and pepper. Chop the oyster mushrooms. 

Chop the mushrooms for the stuffing mixture.

To a skillet over medium heat, add 3 tablespoons of butter and a tablespoon of olive oil. Add the garlic and shallots and sauté for 3 to 4 minutes until the shallots soften. Add the mushrooms and spinach, season with salt and pepper, then continue cooking until the spinach is wilted and the mushrooms are soft, around 6 to 8 minutes additional cook time. Add the white wine and Parmesan cheese. Remove the mixture from the heat and stir well. Allow the stuffing mixture to cool.

Sauté the stuffing mixture.

Place a row of the stuffing mixture down one side of the flattened turkey breast. Roll the turkey around the stuffing, then secure with butcher’s twine.

Lay the stuffing mixture along one side of the turkey breast then roll and tie with butcher's twine.

In a small bowl, add the melted butter, Worcestershire, honey, and soy sauce. Mix well. Brush the exterior of the turkey breast with the butter mixture. Place the stuffed turkey roll on your preheated Traeger grill at 325 degrees.

Brush the rolled turkey with the butter basting mixture.

Grill for 45 to 60 minutes, depending on thickness of the roll. Shoot for an internal temperature of 155 to 160 degrees. The temperature will rise another 5 degrees or so as the meat rests.

After resting for 10-15 minutes, remove the butcher’s twine and slice the turkey into medallions for serving.


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