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

A Weeknight Delight: Grilled Turkey Roulades

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But believe me, it's achievable! This recipe for Grilled Pepper, Basil, and Turkey Roulades with a creamy basil sour cream sauce is my go-to for impressing my family and myself without spending hours in the kitchen. The preparation is surprisingly simple, and the results are elegant and flavorful.

The beauty of this dish lies in its versatility. It can be easily adapted to whatever fresh herbs and vegetables I have on hand. Sometimes, I'll swap the basil for oregano or thyme, depending on the season. The peppers also allow for creative substitution – zucchini or bell peppers work beautifully. The key is to have fun with it, experimenting with different flavor combinations to find your perfect balance.

What I love most about this recipe is the combination of grilling and indirect cooking. The grill imparts that smoky char to the turkey, creating a lovely textural contrast to the tender, juicy meat within. The indirect heat ensures the roulades cook through evenly without drying out. It’s a technique that elevates a simple dish to something extraordinary.

Moreover, the basil sour cream sauce is a delightful addition. It adds a touch of freshness and tanginess that beautifully complements the richness of the turkey and the sweetness of the roasted peppers. It's also a wonderful way to use up leftover herbs – a perfect way to reduce food waste and maximize flavor.

Tips and Tricks for Success:

Preparation Ahead: You can prep the sauce and even grill the roulades a day ahead. This is a great option for busy weeknights when time is precious. Simply cool the roulades completely and refrigerate, covered. They’re delicious served at room temperature or gently warmed.

Grill Proficiency: While I adore grilling, this recipe is surprisingly adaptable. If you don’t have a grill, you can certainly cook the roulades in a well-seasoned ridged grill pan over medium-high heat, before transferring to a 350°F oven to finish cooking.

Leftovers: I often make extra roulades because they're just as delicious the next day. Perfect for a quick lunch or a light dinner.

Serving Suggestions: These roulades are a great centerpiece for a weeknight dinner. I often serve them with a simple side salad and roasted potatoes. For a complete meal, consider pairing them with some steamed asparagus or a light quinoa salad.

This isn’t just a recipe; it’s a testament to the idea that delicious food doesn’t require hours of slaving over a hot stove. It’s a recipe that makes everyday meals feel special, a recipe that I'm more than happy to share with you.

Enjoy the deliciousness, and happy cooking!

Step-by-step

• 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.) Transfer to a bowl and let stand, covered, until cool enough to handle.
• Peel peppers and discard stems and seeds. Finely chop peppers and pat dry, then season with salt and pepper.
• Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice.
• Puree zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper. Transfer to a bowl and chill, covered, while preparing roulades.
• Remove skin and tender from turkey breast, reserving tender for another use (discard skin). Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger).
• 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.
• 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.
• 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.
• 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.
• 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.
• 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). Transfer to a cutting board and let stand 10 minutes.
• Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife. Serve roulades warm with sauce.