- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1/3 cup
- chopped fresh parsley
- 75 mL
- 1/4 cup
- olive oil
- 60 mL
- 1/2 tsp
- finely grated lemon zest
- 2 mL
- 1/4 cup
- lemon juice
- 60 mL
- 2 cloves
- garlic, minced
- 1 tsp
- each ground cumin, paprika and salt
- 5 mL
- 1
- boneless, skinless turkey breast (1 1/4 to 1 1/2 lb/625 to 750 g)
- 4
- thin slices lemon
- 2 oz
- 4 slices deli style ham
- 60 g
- 1/2 cup
- panko breadcrumbs
- 125 mL
- 1 lb
- 1 bunch asparagus, trimmed
- 500 g
Method
Step 1
Combine parsley, oil, lemon zest, lemon juice, garlic, paprika, cumin and salt in bowl. In cup, set aside 2 tbsp (30 mL) of mixture.
Step 2
Using a sharp knife, cut turkey breast horizontally within 1-in. (2.5 cm) of opposite side so breast opens up like a book. Cover with plastic wrap and pound to 1/2-in. (1-cm) thickness. From the parsley mixture in bowl, spread 1 tbsp (15 mL) on turkey breast, leaving a 1-in. (2.5 cm) border. Mix remaining parsley mixture in bowl (not the cup) with breadcrumbs. Sprinkle over top. Arrange ham slices down centre of turkey breast, topped with lemon slices.
Step 3
Roll up turkey lengthwise. Secure with butcher’s twine. Sprinkle reserved parsley mixture in cup onto rolled turkey. Preheat barbecue with one burner on medium-high heat, another burner on low heat. Grill turkey on medium-high 15 to 20 min., turning frequently to brown all sides. Move turkey above low-heat burner. Continue to cook, lid closed, another 15 to 20 min., until juices run clear and internal temperature reaches 165°F (74°C). Remove turkey from grill. Rest it while grilling asparagus over medium-high heat 4 to 6 min., or until tender-crisp and lightly charred.
Step 4
Remove twine from turkey and slice. Serve with asparagus.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 400
- Fat:
- 16 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 125 mg
- Protein:
- 48 g
- Sodium:
- 910 mg
