This is not your average stuffed turkey breast.
This is Dominican-style: citrus garlic marinade, sweet yellow plantain, smoky chorizo, and juicy slices that hold together beautifully. Sweet, savory, garlicky, and deeply satisfying.
Protein Score
- Protein per serving: 38–42g protein
- ???? Powerhouse: 25g+ protein per serving (meal-in-one)
- One thick slice gives you enough protein to anchor your entire dinner.
Unlike the green plantain, the yellow or ripe one (also called maduros), is ripe and super sweet. So, our
Protein Boost
- Already a powerhouse, but if you want to round out the plate:
- Pair with a crunchy cabbage slaw for balance
- Add a spoon of black beans for fiber + extra protein
- Serve with Greek yogurt cilantro crema
Ingredients
Dominican Citrus Garlic Marinade
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup dry white cooking wine
- ¼ cup olive oil
- 6 garlic cloves crushed
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion sliced
Turkey
- 5 lb boneless double turkey breast butterflied, skin on
Stuffing
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 cup finely chopped Dominican-style chorizo
- 2 yellow ripe plantains plátanos maduros, sliced lengthwise
- 2 garlic cloves crushed
- 2 tablespoons fresh cilantro
- Salt and black pepper
Skin Rub
- 2 tablespoons olive oil
- 1 tablespoon softened butter
- 1 garlic clove crushed
- Salt and pepper
Instructions
Marinate
- Marinate turkey overnight in citrus garlic marinade.
Prepare stuffing
- Heat olive oil in a pan.
- Sauté onion and garlic until soft.
- Add chopped chorizo and cook until lightly browned.
- Remove from heat and stir in cilantro. Cool completely.
Assemble
- Remove turkey from marinade and pat dry.
- Lay skin side down.
- Spread chorizo mixture evenly.
- Lay yellow plantain slices in the center.
- Roll tightly and secure with twine.
- Rub outside with olive oil, butter, garlic, salt and pepper.
Roast
- Preheat oven to 400°F (200°C).
- Roast for 1 to 1½ hours, until internal temperature reaches 165°F.
- If needed, broil briefly for crispier skin.
- Rest 20–30 minutes before slicing.
Why you will love this recipe
- Citrus garlic marinade (mojo-style) tenderizes the turkey and infuses it with deep flavor.
- Yellow plantain (plátano maduro) brings natural sweetness that balances the smoky chorizo.
- Rolling + tying tightly keeps stuffing intact for beautiful slices.
- Resting properly ensures juicy meat instead of dry turkey.
This is Dominican comfort food meets protein-forward dinner.
Texture Guard
Turkey breast can dry out easily. Here’s how you avoid that:
- Pat turkey dry after marinating so the skin crisps.
- Tie tightly with kitchen twine.
- Roast to 165°F internal temperature, not higher.
- Rest 20–30 minutes before slicing.
- Slice thick (at least ½ inch) to keep stuffing intact.
Storage + Meal Prep
Fridge: 4 days
Freezer: 2–3 months (slice first for easy reheating)
Reheat covered at 300°F with a splash of broth.
FAQ
What makes this Dominican-style?
The citrus garlic marinade and the use of yellow plantain with chorizo reflect traditional Dominican flavor combinations.
Can I use green plantain instead?
You can, but the flavor will be more savory and less sweet. Yellow plantain gives balance.
Can I use turkey tenderloin?
Yes, but reduce cooking time and monitor temperature closely.
Why add cooking wine to the marinade?
Cooking wine adds depth and enhances the citrus and garlic flavors.
How do I keep the stuffing inside?
Tie tightly and let the turkey rest before slicing thick pieces.
Is this recipe keto?
Without plantain, yes. With plantain, it’s balanced but not strict keto.
Can I prepare this a day ahead?
Yes. Roast, cool, refrigerate, then reheat gently before serving.
What internal temperature should turkey reach?
165°F in the thickest part.
Try These Next
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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