Grilled Pepper, Basil, and Turkey Roulade with Basil Sour Cream Sauce

Name: Grilled Pepper, Basil, and Turkey Roulade with Basil Sour Cream Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: German, European
Ingredients: 79 milliliters chopped fresh basil leaves plus 2 cups large leaves; 1 large lemon; 4 mediums red bell peppers; 237 milliliters sour cream; 1 boneless turkey breast half

Grilled Pepper, Basil, and Turkey Roulade with Basil Sour Cream Sauce is a gluten free and primal recipe with 6 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 235 calories, 30g of protein, and 10g of fat per serving. 1 person found this recipe to be yummy and satisfying. It will be a hit at your The Fourth Of July event. A mixture of turkey breast half, cream, bell peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

Ingredients you will need

Peppers

Equipment you will use

Broiler Pan

Tongs

Transfer to a bowl and let stand, covered, until cool enough to handle.

Equipment you will use

Bowl

Peel peppers and discard stems and seeds. Finely chop peppers and pat dry, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Peppers

Seeds

Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice.

Ingredients you will need

Juice

Lemon

Pureé zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sour Cream

Basil

Juice

Equipment you will use

Food Processor

Transfer to a bowl and chill, covered, while preparing roulades.

Equipment you will use

Bowl

Remove skin and tender from turkey breast, reserving tender for another use (discard skin).

Ingredients you will need

Turkey Breast

Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger).

Ingredients you will need

Turkey Breast

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.

Ingredients you will need

Whole Turkey

Equipment you will use

Knife

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). Butterfly and pound remaining piece.

Ingredients you will need

Whole Turkey

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

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. Top peppers with whole basil leaves. 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. Season roulades with salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Basil

Peppers

Whole Turkey

Roll

If using a charcoal grill, light a full chimney of charcoal, then put on 1 side of bottom rack. Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes. If using a gas grill, light both sides.

Equipment you will use

Grill

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.

Equipment you will use

Grill

If using a gas grill, turn off 1 side of grill. 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).

Equipment you will use

Kitchen Thermometer

Grill

Transfer to a cutting board and let stand 10 minutes.

Equipment you will use

Cutting Board

Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife.

Ingredients you will need

Whole Turkey

Equipment you will use

Serrated Knife

Serve roulades warm with sauce.

Ingredients you will need

Sauce

· You can make sauce 3 hours ahead.· You can grill roulades 1 day ahead. Cool them completely, uncovered, and then chill, wrapped in plastic wrap. Slice cold, then serve at room temperature.· Roulades can be cooked in a well-seasoned ridged grill pan: Grill over medium-high heat, turning occasionally, 15 minutes, then roast in middle of a 350°F oven to 170°F, about 25 minutes.

Ingredients you will need

Sauce

Wrap

Equipment you will use

Plastic Wrap

Grill Pan