Grilled Pepper, Basil, And Turkey Roulade With Basil Sour Cream Sauce
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Roast peppers: Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes
2
(Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes
3
) Transfer to a bowl and let stand, covered, until cool enough to handle
4
Peel peppers and discard stems and seeds
5
Finely chop peppers and pat dry, then season with salt and pepper
6
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes
7
(Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes
8
) Transfer to a bowl and let stand, covered, until cool enough to handle
9
Peel peppers and discard stems and seeds
10
Finely chop peppers and pat dry, then season with salt and pepper
11
Make sauce while peppers are standing: Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice
12
Pureé zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper
13
Transfer to a bowl and chill, covered, while preparing roulades
14
Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice
15
Pureé zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper
16
Transfer to a bowl and chill, covered, while preparing roulades
17
Butterfly turkey: Remove skin and tender from turkey breast, reserving tender for another use (discard skin)
18
Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger)
19
Holding a sharp knife parallel to work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book
20
Place between 2 sheets of plastic wrap and, with flat side of a meat pounder or with a rolling pin, pound turkey to slightly less than 1/4 inch thick (don’t worry if you end up with a few small holes)
21
Butterfly and pound remaining piece
22
Remove skin and tender from turkey breast, reserving tender for another use (discard skin)
23
Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger)
24
Holding a sharp knife parallel to work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book
25
Place between 2 sheets of plastic wrap and, with flat side of a meat pounder or with a rolling pin, pound turkey to slightly less than 1/4 inch thick (don’t worry if you end up with a few small holes)
26
Butterfly and pound remaining piece
27
Make roulades: Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges
28
Top peppers with whole basil leaves
29
Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don’t roll too tight, or filling will slip out of ends), and tie roulades crosswise with string
30
Season roulades with salt and pepper
31
Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges
32
Top peppers with whole basil leaves
33
Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don’t roll too tight, or filling will slip out of ends), and tie roulades crosswise with string
34
Season roulades with salt and pepper
35
Prepare grill for cooking: If using a charcoal grill, light a full chimney of charcoal, then put on 1 side of bottom rack
36
Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes
37
If using a gas grill, light both sides
38
If using a charcoal grill, light a full chimney of charcoal, then put on 1 side of bottom rack
39
Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes
40
If using a gas grill, light both sides
41
Grill over direct heat: When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill rack directly over fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes
42
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill rack directly over fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes
43
Then grill over indirect heat: If using a gas grill, turn off 1 side of grill
44
Move roulades away from fire and grill over indirect heat, covered with lid, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 170°F, 15 to 20 minutes (smaller piece will be done first)
45
Transfer to a cutting board and let stand 10 minutes
46
Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife
47
Serve roulades warm with sauce
48
If using a gas grill, turn off 1 side of grill
49
Move roulades away from fire and grill over indirect heat, covered with lid, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 170°F, 15 to 20 minutes (smaller piece will be done first)
50
Transfer to a cutting board and let stand 10 minutes
51
Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife
52
Serve roulades warm with sauce