This Whole30 Roasted Turkey Breast with Chorizo Filling is one of our favorite recipes from The Whole30 Friends & Family. If turkey breast has ever struck you as bland or boring, this recipe will change your mind.
It layers smoky, savory, and slightly spicy flavors into every bite, transforming a simple lean cut into something rich and celebration-worthy. The secret is a homemade chorizo filling—ground pork, warm ancho chile, paprika, and just a touch of vinegar—rolled right inside the turkey breast so the flavors mingle as it smokes or roasts. The greens add freshness, the spices build complexity, and the result is tender, juicy turkey that’s anything but boring.
Don’t let the ingredient list make you nervous! Nine of those line items are common spices, which you can find in any grocery store. This unique spice blend makes this turkey stand out with its rich, deep flavors.
This dish delivers holiday-level flavor with weeknight simplicity. It looks impressive on a platter, but comes together with everyday ingredients and approachable steps. Whether you’re cooking Friendsgiving, a weekend with company, or a dinner party, this is the kind of recipe that makes people stop mid-bite and say, “What did you put in this turkey?”
Why you’ll love this recipe
- Holiday-level flavor with weeknight simplicity
- Greens add freshness and micronutrition, like vitamin K, vitamin A, and potassium
- Effortlessly fits dietary restrictions like gluten-free, grain-free, dairy-free, and added sugar-free.
- Delivers rich, complex flavors for even the beginner cook
Roasted Turkey Breast and Chorizo pro tips
- If you’re cooking for more than one holiday, double the spice mixture, and use half for your next dinner. (Store in an air-tight glass container in the pantry.)
- A food processor or chopper makes short work of the carrot and onions.
- Plan a day or two ahead, and ask the butcher to debone the turkey breasts for you.
Pair this recipe with…
- This Sweet and Savory Citrus Crunch Salad
- These gorgeous Roasted Radishes and Rainbow Carrots
- Our Warm Harvest Salad
- Hearty Roasted Rainbow Potatoes
Roasted Turkey Breast with Chorizo Filling from The Whole30 Friends & Family
Ingredients
- 1 5-oz. package baby spinach or baby kale
- 2 Tbsp ancho chile powder
- 1 Tbsp paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 3 tsp coarse salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 lb ground pork
- 1 large clove garlic minced
- 3 Tbsp sherry vinegar or cider vinegar
- 2 medium yellow onions finely chopped
- 2 medium carrots peeled and finely chopped
- 2 boneless skin-on turkey breast halves 3 lbs each
- 1 lemon sliced
- 1 medium yellow onion sliced
- extra-virgin olive oil
- 2 Tbsp smoked paprika
Instructions
- PREHEAT the oven to 425°F.
- PLACE the spinach in a microwave-safe bowl. Cover with plastic wrap, venting one corner. Microwave on high power until the leaves are wilted, about 2 minutes. POUR off any liquid. When cool enough to handle, place the spinach in a tea towel or cheesecloth and squeeze the spinach until dry. Set aside.
- FOR the chorizo, in a small bowl, stir together the ancho chile powder, paprika, oregano, cumin, 1 teaspoon salt, black pepper, cinnamon, and cloves. Place the pork in a large bowl; add the garlic and vinegar, and sprinkle with the spice mixture. Gently mix until well combined.
- IN a large skillet, cook the chorizo and chopped onions and carrots over medium heat, stirring, until the meat is cooked and onions and carrots are tender, about 10 minutes. Add the wilted spinach. Let cool 20 minutes.
- MEANWHILE, cut ten 12-inch pieces of kitchen string. Place each breast, length-wise, skin side down, on a cutting board. In the thick side, opposite the tenderloin, cut a pocket with a small sharp knife, leaving about a 1-inch opening.
- STUFF a quarter of the filling under the tenderloin of each, and a quarter in the pocket. Slide a piece of string under the center of a breast and tie fairly tightly, securing the filling. Repeat with 4 more pieces of string at 1-inch intervals.
- PLACE the lemon and sliced onion in the center of a roasting pan. Place the breasts on the onion and lemon. Brush the turkey skin with olive oil; sprinkle the top and sides with the remaining 2 teaspoons salt and the smoked paprika.
- ROAST for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in the thickest part of the turkey registers 160°F. Tent the turkey with foil if it browns too quickly.
- TRANSFER the turkey to a cutting board and let rest 20 minutes. Slice crosswise to serve.
