SERVES 10 PREP 40 MINS COOK 40 MINS CHILL 2 HRS $3.50 A SERVE
2 x 1kg single turkey breast fillets, butterflied Pistachio and Sourdough Stuffing (see previous recipe) 1/4 cup olive oil Green Peppercorn Cream Sauce (see following recipe)
ONE Using a meat mallet or rolling pin, pound each turkey breast between sheets of plastic food wrap until flattened and of an even thickness. Place each turkey breast on a large piece of plastic food wrap.
TWO Spread Pistachio Stuffing over both turkey breasts. Using the plastic food wrap as a guide; roll each turkey breast tightly to enclose filling, twisting ends to form tight rolls. Wrap each turkey roll separately in plastic food wrap. Chill for 2 hrs.
THREE Preheat a covered barbecue to moderately high. Remove plastic food wrap, rub rolls with oil and season. Cook on flat plate for 10 mins or until browned all over. Cover barbecue and cook for a further 30 mins or until cooked. Loosely cover with foil; rest for 5 mins. Slice thinly.
FOUR Arrange turkey on a serving platter. Serve with Green Peppercorn Cream Sauce.