Turkey Breast Stuffed with Rice and Beans
<h2 class="subheader">Elegant Roasted Turkey</h2> <p>For a fun, flavorful alternative to the traditional turkey roast, try this Turkey Breast Stuffed with Rice and Beans. Simply marinate boneless turkey breast, spread with rice and beans, roll up, and then roast. This technique guarantees moist and tender white meat, extra flavorful “stuffing,” and super crispy, seasoned skin. One bite and your guests are sure to say, <em>gracias</em>!</p>
Total Time
90m
Prep Time:15m
Yields:10 Servings
Ingredients
For the turkey:
1 tbsp.
1 tsp.
1 tsp.
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1
<p><span> whole skin-on ,boneless turkey breast , 5-6 lbs. (Note: Ask your butcher to bone </span><span>turkey breast, if necessary)</span></p>
For the stuffing:
1 cup
cooked GOYA® Canilla<sup>®</sup> Extra Long Grain Rice, cooled
1 can
(15 oz.)
GOYA® Black Bean Soupor <a href="/en/products/reduced-sodium-black-bean-soup">GOYA® Low-Sodium Black Bean Soup</a>
Directions
Step 1
<p>In small bowl, mix together olive oil, bitter orange marinade, garlic, cumin, oregano and ½ tsp. Adobo; set aside. Place turkey breast, skin side-down, between two sheets plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey skin side-down to glass baking dish. Pour reserved marinade over turkey to submerge; cover with plastic wrap. Refrigerate at least 4 hours, or up to 48 hours.</p>
Step 2
<p>Heat oven to 425°F. Bring turkey to room temperature 30 minutes before cooking; discard marinade. Meanwhile, in small bowl, mix together rice and beans; set aside.</p>
Step 3
<p>Using paper towels, pat turkey dry. Place turkey skin side-down on work surface so that long side is closest to you. Season with Adobo. Spread rice and bean mixture on turkey breast, leaving 1” boarder all around. Starting with long side, roll turkey breast, jellyroll-style to enclose rice and bean mixture, creating long cylinder shape. Using kitchen twine, firmly tie rolled turkey breast in 1” intervals. Transfer turkey, seam side-down to foil-lined baking sheet. Season skin with Adobo. Roast turkey, occasionally turning baking tray for even browning, until cooked through (temperature will register 160F on quick-read thermometer when inserted in center of turkey, touching the stuffing ), 1 hour – 1 hour and 15 minutes.</p>
Step 4
<p>Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½” slices.</p>
Main Dish
Mexican-Style Pollo Asado al Carbon
Main Dish
Baked Salmon with Olive and Almonds
Main Dish
Cuban-Inspired Mojo Pork Roast
Main Dish
Citrus and Chile-Roasted Chicken
Main Dish
Roasted Turkey Breast with Chorizo
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Summer Outdoor Menu
Get ready for sunny days and backyard celebrations by planning your summer grilling menu in advance.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Turkey Breast Stuffed with Rice and Beans
Prep Time: 15m
Total time: 90m
Yields: 10 Servings
<h2 class="subheader">Elegant Roasted Turkey</h2> <p>For a fun, flavorful alternative to the traditional turkey roast, try this Turkey Breast Stuffed with Rice and Beans. Simply marinate boneless turkey breast, spread with rice and beans, roll up, and then roast. This technique guarantees moist and tender white meat, extra flavorful “stuffing,” and super crispy, seasoned skin. One bite and your guests are sure to say, <em>gracias</em>!</p>
Ingredients
For the turkey:
1 tbsp.
1 tsp.
1 tsp.
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1
<p><span> whole skin-on ,boneless turkey breast , 5-6 lbs. (Note: Ask your butcher to bone </span><span>turkey breast, if necessary)</span></p>
For the stuffing:
1 cup
cooked GOYA® Canilla<sup>®</sup> Extra Long Grain Rice, cooled
1 can (15 oz.)
GOYA® Black Bean Soupor <a href="/en/products/reduced-sodium-black-bean-soup">GOYA® Low-Sodium Black Bean Soup</a>
Directions
Step 1
<p>In small bowl, mix together olive oil, bitter orange marinade, garlic, cumin, oregano and ½ tsp. Adobo; set aside. Place turkey breast, skin side-down, between two sheets plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey skin side-down to glass baking dish. Pour reserved marinade over turkey to submerge; cover with plastic wrap. Refrigerate at least 4 hours, or up to 48 hours.</p>
Step 2
<p>Heat oven to 425°F. Bring turkey to room temperature 30 minutes before cooking; discard marinade. Meanwhile, in small bowl, mix together rice and beans; set aside.</p>
Step 3
<p>Using paper towels, pat turkey dry. Place turkey skin side-down on work surface so that long side is closest to you. Season with Adobo. Spread rice and bean mixture on turkey breast, leaving 1” boarder all around. Starting with long side, roll turkey breast, jellyroll-style to enclose rice and bean mixture, creating long cylinder shape. Using kitchen twine, firmly tie rolled turkey breast in 1” intervals. Transfer turkey, seam side-down to foil-lined baking sheet. Season skin with Adobo. Roast turkey, occasionally turning baking tray for even browning, until cooked through (temperature will register 160F on quick-read thermometer when inserted in center of turkey, touching the stuffing ), 1 hour – 1 hour and 15 minutes.</p>
Step 4
<p>Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½” slices.</p>
