Print Options

Back to Maui-Inspired Turkey Breast Roll >

Include these items:

Select reviews >

Taste of Home Logo

Maui-Inspired Turkey Breast Roll

 Maui-Inspired Turkey Breast Roll
"This is the most delicious turkey I've ever had. I came up with it because my family loves macadamia nuts. The sage garlic butter rub gives the turkey a lovely taste." Leimomi Lear, Wakefield, New Hampshire
12 ServingsPrep: 40 min. Bake: 2-1/4 hours


  • 2 boneless turkey breast halves (2 to 2-1/2 pounds each)
  • 3/4 cup butter, softened, divided
  • 4 garlic cloves, minced
  • 1 tablespoon fresh sage or 1 teaspoon dried sage leaves
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup chopped macadamia nuts, toasted
  • 2 teaspoons poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) unseasoned stuffing cubes
  • 1/2 cup unsweetened pineapple juice
  • 1 tablespoon olive oil
  • GRAVY:
  • 1-3/4 cups reduced-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened pineapple juice


  • Remove skin from the turkey breasts; set aside. Flatten turkey
  • breasts to 3/8-in. thickness. Place breasts side by side so that
  • they are overlapping slightly. Combine 1/2 cup butter, garlic and

2 of 2

Maui-Inspired Turkey Breast Roll (continued)

Directions (continued)

  • sage; rub over turkey.
  • In a large skillet, melt remaining butter. Add celery and onion;
  • saute until tender. Add the broth, nuts and seasonings. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in
  • stuffing cubes.
  • Spread stuffing mixture over turkey to within 1 in. of edges. Roll up
  • jelly-roll style, rolling turkey away from you; arrange skin over
  • top of roll. Tie with kitchen string at 2-in. intervals.
  • Place on a rack in a large roasting pan. Combine pineapple juice and
  • olive oil; set aside.
  • Bake turkey at 325° for 2-1/4 to 2-3/4 hours or until a
  • thermometer reads 170°, basting occasionally with pineapple
  • juice mixture.
  • Remove meat to a serving platter and keep warm. For gravy, add broth
  • to the pan, scraping to loosen browned bits. Pour into a small
  • saucepan and bring to a boil. Combine cornstarch and pineapple juice
  • until smooth; gradually stir into the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Serve with turkey. Yield: 12
  • servings.
Nutritional Facts: 1 slice with about 2 tablespoons gravy equals 489 calories, 26 g fat (10 g saturated fat), 111 mg cholesterol, 683 mg sodium, 28 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer