Gourmet to go : Herbed Turkey Roll
Wed, September 10 2008
• Boneless, skinless turkey breast half 1 (about 1 1/2 lbs.)
• Olive (or cooking) oil 3 tbsp.
• Garlic cloves, minced (or 1 tsp. powder)
• Dijon mustard 1 tbsp.
• Chopped fresh parsley (or 3/4 tsp.flakes)
• Chopped fresh chives (or 3/4 tsp. dried)
• Fresh rosemary leaves (or 1/4 – 3/4 tsp. dried, crushed)
• Salt 1 tsp.
• Pepper 1 tsp.
• Uncooked bacon 3 – 4 slices
• Salt 1 tsp.
• Pepper 1 tsp.
• Uncooked bacon 3 – 4 slices
Method:
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.
