Turkey Breast Roll with Date, Bacon & Peach

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Prep time


Cooking time




Cook Style

Cooktop and Oven

Skill Level


There is nothing quite as glorious as a golden-brown rolled and roasted turkey over the festive season. Take yours to the next level by stuffing it full of delicious Medjool dates, smokey bacon and summer stone fruit. Creating this masterpiece really is super simple and the balance of sweet dates, smokey bacon and tart peaches makes the perfect accompaniment to the lean turkey breast.


  • 2 Extra large – approx 1.5 kg 2 Extra large – approx 1.5 Turkey breasts, still joined, boneless

  • 2 tbsp 2 Butter

  • Salt

  • Ground black pepper

  • Stuffing
  • 1 tbsp 1 Olive oil

  • 3 3 Small rashers smoked bacon, diced 1cm

  • 1 1 Small shallot, diced

  • 2 2 Garlic cloves, minced

  • 4 4 Kale or Cavelo Nero leaves, removed from the stem and sliced thinly

  • 8 8 Medjool dates, pitted and diced

  • 1 tbsp 1 Dried thyme

  • 1 1 Peach sliced into 6 wedges

  • 1 1 Pistachio nuts, whole toasted

  • 1/2 cup 1/2 Bread crumbs

  • 1 tbsp 1 Butter


  • To Prepare 
    Pre-heat oven to 190°C.
  • Stuffing
    Heat oil in a pan over medium high heat and add the bacon. Cook tossing for around 4 minutes before adding the shallot and garlic and cooking for another 2 minutes. Add the Kale and stir until wilted. Stir through the dates, pistachios, butter, peaches and breadcrumbs and set aside.
  • Turkey Roll
    Lay out the turkey breasts skin side down and bash gently with a meat mallet to even out the thickness of the breasts Season the turkey meat generously with salt and black pepper. Spread the prepared filling over the meat, leaving a 2 inch strip uncovered, lengthwise. Start from one end and gently roll the meat and filling into a log.

    Use kitchen string to secure the roll. Lay the turkey roll skin side up onto a baking tray and rub thoroughly with butter. Place the tray into the preheated oven and bake for about 25 minutes.  While the roll is baking, baste it periodically with the melted butter that has run onto the tray. Cook for approximately 1 hour (20mins per 500g) Remove the roll from the oven once the internal temperature reaches 71-75°C and let the roll rest for 15 minutes before removing the string and slicing.  Serve the turkey with oven-roasted vegetables and/or salad.

Cooking notes

  • This stuffing would be perfect to stuff into the cavity of a whole roast chicken.
  • You could also omit the dates from the stuffing and chop everything in the stuffing very finely, then use it to stuff dates and roast them wrapped in pancetta.
Author: Codesquad