© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 (6-oz) TURKEY BREAST CUTLETS
1 tbsp vegetable oil
1/4 c finely chopped onion
2 Cloves garlic, minced
2 oz TURKEY BACON, cooked and crumbled
2 oz Provolone cheese, shredded
1/2 tsp dried red pepper flakes
1 Large fresh basil leaf, chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
3 tbsp fresh bread crumbs
To Taste salt and freshly ground black pepper
1 tbsp oil
1 tbsp honey
2 tsp orange juice concentrate
Pound each turkey slice/cutlet between layers of plastic wrap to an even 1/4-inch thickness.
Sauté onion and garlic in oil over medium heat for about 3 minutes. Remove from heat and stir in all remaining ingredients.
Divide the mixture into fourths and spread on the turkey slices. Spread to within 1/2-inch of edges. Roll up, jelly-roll fashion, and secure with wooden toothpicks or wooden skewers.
Heat oil and cook turkey on a hot grill/saute pan for about five-seven minutes or until cooked to an internal temperature of 165 degrees F.
Stir orange juice and honey together.
Remove from heat and glaze lightly with a honey/orange mixture.