Recipes

Herbed Turkey Roll
Reprinted from Most Loved Barbecuing
The olive oil and fresh herb filling in this roll keeps the turkey moist and succulent.

Boneless, skinless turkey breast half (about 1 1/2 lbs., 680 g)

1.

1

Olive (or cooking) oil	3 tbsp.	50 mL
Garlic cloves, minced (or powder)	4, (1 tsp)	4, (5 mL)
Dijon mustard	1 tbsp.	15 mL
Chopped fresh parsley (or flakes)	3/4 tsp., (4 mL)	1 tbsp., (15 mL)
Chopped fresh chives (or dried)	3/4 tsp., (4 mL)	1 tbsp., (15 mL)
Fresh rosemary leaves (or dried, crushed)	1/4 tsp., (2 tsp.)	2 tsp., (10 mL)
Salt	1 tsp.	5 mL
Pepper	1 tsp.	5 mL

Uncooked bacon slices

4

4

Butterfly turkey breast half by cutting horizontally through middle, not quite to
other side. Spread open and pound with smooth side of mallet until thin, even thickness.

Combine next 8 ingredients in small bowl. Spread evenly on turkey breast half. Roll up tightly, starting from long edge. Secure with butcher’s string.

Lay bacon slices over top of turkey roll. Preheat barbecue to medium. Place turkey roll on 1 side of greased grill over drip pan. Turn off burner under drip pan, leaving opposite burner on medium. Close lid. Cook for about 1 1/2 hours until turkey is no longer pink inside. Remove to platter. Remove and discard string. Discard bacon if desired. Slice turkey roll into 3/4 inch (2 cm) thick slices. Serves 4.

1 serving: 317 Calories; 14 g Total Fat (8.9 g Mono, 1.6 g Poly, 2.6 g Sat); 109 mg Cholesterol; 2 g Carbohydrate; trace Fibre; 44 g Protein; 806 mg Sodium