Inspired by the classic Italian dish, but cooked on the grill with a turkey spin. This recipe was created by BBQ Hall of Famer Ray Lampe, known as Dr. BBQ. He likes to serve his Turkey Saltimbocca with a green salad and garlic bread.
2 tbsp butter
¼ c white wine
6 turkey breast cutlets, about ½ inch thick
12 sage leaves
6 thin slices prosciutto
4 oz grated mixed Italian cheese
Prepare your grill to cook indirect at 350°F.
Add the butter and wine to a 9x13 grill-safe pan and put it in the grill for 5 minutes until the pan is hot and the butter is melted. Meanwhile season the turkey with the salt and pepper. Top each cutlet with two sage leaves. Wrap each cutlet in a slice of the prosciutto. Roll the butter and wine around in the pan to mix. Lay the cutlets in the pan pretty side up. Place in the grill for 15 minutes.
Remove from grill and top the cutlets with the cheese, distributing it evenly among them. Return to the grill and cook for another 20-30 minutes until the cheese is melted and the turkey is cooked to an internal temp of at least 165°F. Transfer the turkey to a platter and top with any pan juices.