Homemade Turkey Breast Pinwheels

Here is my favorite turkey breast pinwheels recipe, with tender sliced turkey rolled up with cream cheese, fresh herbs, and colorful veggies for a simple appetizer that looks fancy but comes together in minutes.

These pinwheels are my go-to for parties and game day gatherings. I love how you can make them ahead of time and just slice them up when guests arrive. Plus, they disappear so fast that I’ve learned to always make a double batch!

What Kind of Turkey Breast Should I Use?

For this recipe, you’ll want to grab boneless, skinless turkey breasts from your butcher or grocery store meat counter. Fresh turkey breast works great, but if you can only find frozen, just make sure to thaw it completely in the refrigerator for a day or two before you start cooking. The key here is getting breasts that are relatively even in thickness so they’ll roll up nicely and cook evenly. If your turkey breasts are on the thicker side, you can always butterfly them or pound them out a bit with a meat mallet to get a more uniform thickness for rolling.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Turkey breasts: You can use chicken breasts instead if turkey isn’t available. Just make sure they’re pounded to an even thickness so they roll up nicely. Cooking time might be slightly shorter with chicken.
• Sharp white cheddar: Any good melting cheese works here – try sharp yellow cheddar, gruyere, fontina, or even pepper jack if you want extra heat. Just stick with something that has good flavor since it’s a key part of the filling.
• Fresh sage: If you don’t have fresh sage, you can use 1 tablespoon of dried sage instead. Fresh thyme or rosemary also work well, though they’ll give you a different flavor profile.
• Regular cut bacon: Thick-cut bacon works too, but you might need fewer slices. Turkey bacon is an option if you prefer, though it won’t crisp up quite the same way.
• Red pepper flakes: Leave these out if you’re not into spice, or add more if you like things hot. Cayenne pepper works as a substitute – just use about half the amount since it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey breast pinwheels is not pounding the turkey to an even thickness, which leads to uneven cooking where some parts dry out while others stay undercooked – aim for about 1/2 inch thickness throughout.

Rolling the pinwheels too loosely causes the filling to fall out during cooking, so make sure to roll tightly and secure with toothpicks or kitchen twine every 2 inches to keep everything in place.

Since turkey breast is naturally lean, it’s easy to overcook it past 165°F, so pull the pinwheels from the heat when they reach 160°F internally and let them rest for 10 minutes to reach the safe temperature while staying moist.

Don’t skip letting the rolled turkey chill in the fridge for at least 30 minutes before slicing and cooking, as this helps the pinwheels hold their shape and makes cutting clean slices much easier.

What to Serve With Turkey Breast Pinwheels?

These turkey pinwheels are pretty filling on their own, so I like to keep the sides simple and let them shine. A basic arugula salad with lemon vinaigrette cuts through the richness of the bacon and cheese really nicely, or you could go with roasted Brussels sprouts or green beans for something warm. Mashed potatoes or a wild rice pilaf work great if you want something more substantial, and they’re perfect for soaking up any juices from the turkey. Since the pinwheels have bacon and sage already built in, cranberry sauce on the side adds a nice sweet-tart contrast that reminds you of Thanksgiving dinner.

Storage Instructions

Store: Keep your leftover turkey pinwheels in an airtight container in the fridge for up to 4 days. They’re great for quick lunches or snacks throughout the week, and honestly taste pretty amazing cold too!

Freeze: These pinwheels freeze really well if you want to make them ahead. Wrap them tightly in plastic wrap, then in foil, and freeze for up to 3 months. You can freeze them whole or already sliced into individual portions.

Reheat: To warm them back up, let frozen pinwheels thaw in the fridge overnight. Then reheat in a 350°F oven for about 15-20 minutes until warmed through, or microwave individual slices for about 45 seconds to a minute.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4300
• Protein: 410-440 g
• Fat: 230-250 g
• Carbohydrates: 6-10 g

Ingredients

For the turkey rolls:

• 1/4 cup finely chopped fresh sage (freshly minced for best flavor)
• 2 large boneless, skinless turkey breasts (about 2.5 lb each, butterflied into thin sheets)
• 6 oz shredded sharp white cheddar cheese (I use Cabot)
• 2/3 lb sliced bacon (cooked until crispy, then crumbled)

For seasoning:

• 1 tsp crushed red pepper flakes
• 3 tbsp coarsely ground black pepper, divided (freshly ground preferred)
• Kosher salt, to taste

Step 1: Prepare and Pound the Turkey Breasts

• 2 large boneless, skinless turkey breasts

Start by butterflying each turkey breast horizontally to create a thin sheet—this creates more surface area for filling and ensures even cooking.

Place the butterflied breast between two sheets of plastic wrap and pound it to an even 1/2-inch thickness using a meat mallet.

Work from the center outward with firm, controlled strokes.

This step is crucial because it ensures the turkey cooks evenly and allows the pinwheels to hold together properly during grilling.

Remove the plastic wrap and set the pounded breasts aside on a clean work surface.

Step 2: Prepare the Filling Components

• 2/3 lb sliced bacon
• 6 oz shredded sharp white cheddar cheese
• 1/4 cup finely chopped fresh sage
• 1 tbsp coarsely ground black pepper
• 1/2 tsp crushed red pepper flakes

While the turkey rests, ensure your bacon is cooked until crispy and crumbled into bite-sized pieces—this gives the pinwheels great texture and smoky flavor.

Measure out the shredded cheddar cheese, freshly mince the sage (I find fresh sage makes a noticeably bigger difference than dried, so don’t skip this step), and have your black pepper and red pepper flakes ready.

Having everything prepped and organized before assembly will make the rolling process quick and easy.

Step 3: Assemble and Roll the Pinwheels

• Pounded turkey breast from Step 1
• Bacon, cheese, sage, and spices from Step 2

Lay the first pounded turkey breast flat on your work surface.

Layer the crumbled bacon evenly across the entire surface, then sprinkle the shredded cheddar cheese over the bacon.

Distribute the minced fresh sage and coarsely ground black pepper across the cheese, then finish with the red pepper flakes.

Starting from one long side, roll the turkey breast tightly into a cylinder, keeping the filling contained as you go.

Once rolled, secure the pinwheel with kitchen twine every 2 inches along its length—this prevents the filling from escaping and helps the roll maintain its shape.

Repeat this process with the second turkey breast.

Step 4: Season the Exterior and Prepare for Grilling

• 2 tbsp coarsely ground black pepper
• Kosher salt, to taste

Season the outside of each tied turkey roll with the remaining black pepper and kosher salt to taste.

This exterior seasoning creates a flavorful crust when grilled and ensures the surface has its own bold flavor to complement the cheesy, bacony interior.

Set the rolls aside while you prepare your grill.

Step 5: Set Up Two-Zone Grilling and Cut Pinwheels

• Seasoned turkey rolls from Step 4

Light your charcoal grill and arrange the coals to create two zones: one very hot (direct heat) for searing, and one cooler area for gentler cooking.

Once the grill is hot and ready, cut each tied turkey roll in half between the twine sections.

This creates the classic pinwheel presentation with the spiral filling visible on the cut faces.

Cutting before cooking (rather than after) ensures the interior cooks properly and the heat can penetrate evenly throughout.

Step 6: Sear and Grill the Pinwheels to Temperature

• Cut pinwheels from Step 5

Place the pinwheel halves cut-side down on the hot zone of the grill and sear for 3-4 minutes without moving them—this creates a golden-brown crust and locks in flavor.

Flip each pinwheel and sear the other cut side for another 3-4 minutes.

Then rotate them to cook the rounded edges, which will take an additional 2-3 minutes per side.

I like to use an instant-read thermometer to check doneness rather than guessing—turkey should reach an internal temperature of 145-150°F.

If the exterior is browning too quickly before the interior reaches temperature, move the pinwheels to the cooler zone of the grill, cover, and continue cooking until they reach the proper temperature.

Step 7: Rest and Serve

• Grilled pinwheels from Step 6

Remove the cooked pinwheels from the grill and let them rest for 5 minutes on a clean plate or cutting board.

This resting period allows the juices to redistribute throughout the meat, keeping each slice moist and tender when served.

Carefully remove the twine from each pinwheel and transfer to a serving platter.

Serve immediately while still warm.