The Best Wild Turkey Cheese and Pesto Roulades

Directions

• Clean the turkey breast from any silver skin or unwanted fat. Cut the turkey breast at about 1/2 of its thickness almost all the way leave about 1 cm (1/2”) still attached. Open the breast, lightly oil the breast and place between two parchemin papers (or plastic wrap). Pound with a meat mallet until uniformly 0.5 to 1 cm (1/4” to 1/2”) thick.
• Remove the flattened breast from the parchemin papers. Spread evenly the smoked paprika and the garlic powder on the breast and flip the breast. On the second side, evenly spread the pesto and the mozzarella on the breast.
• Preheat your BBQ (or oven) to 375F and leave one of the center burners off (to get an indirect heat in that area).
• Lay flat the bacon slices on a parchemin paper. Roll the breast tightly on itself on another piece of parchemin paper to form a cylinder and place on the bacon slices. Wrap the bacon slices around the turkey cylinder and place a toothpick through each slices to hold them in place.
• Place the roulade on the section of the grill that is turned off to cook indirectly. Cook for 30-40 minutes (the goal is to reach an internal temperature of 160F). Optionally, finish the roulade on direct high heat to crispen up the bacon. Rest for 5 minutes before slicing between each tooth pick.