Grilled Lemon-Parsley Stuffed Turkey Breast & Asparagus

Prep time: 20 min
Total time: 60 min
Serves: 4
1/3 cup
chopped fresh parsley
75 mL
1/4 cup
olive oil
60 mL
1/2 tsp
finely grated lemon zest
2 mL
1/4 cup
lemon juice
60 mL
2 cloves
garlic, minced
1 tsp
each ground cumin, paprika and salt
5 mL
boneless, skinless turkey breast (1 1/4 to 1 1/2 lb/625 to 750 g)
thin slices lemon
2 oz
4 slices deli style ham
60 g
1/2 cup
panko breadcrumbs
125 mL
1 lb
1 bunch asparagus, trimmed
500 g
Per serving (1/4 recipe):
16 g
saturated fat
2.5 g
10 g
2 g
48 g
125 mg
1 g
910 mg


  1. Combine parsley, oil, lemon zest, lemon juice, garlic, paprika, cumin and salt in bowl. In cup, set aside 2 tbsp (30 mL) of mixture.

  2. Using a sharp knife, cut turkey breast horizontally within 1-in. (2.5 cm) of opposite side so breast opens up like a book. Cover with plastic wrap and pound to 1/2-in. (1-cm) thickness. From the parsley mixture in bowl, spread 1 tbsp (15 mL) on turkey breast, leaving a 1-in. (2.5 cm) border. Mix remaining parsley mixture in bowl (not the cup) with breadcrumbs. Sprinkle over top. Arrange ham slices down centre of turkey breast, topped with lemon slices.

  3. Roll up turkey lengthwise. Secure with butcher’s twine. Sprinkle reserved parsley mixture in cup onto rolled turkey. Preheat barbecue with one burner on medium-high heat, another burner on low heat. Grill turkey on medium-high 15 to 20 min., turning frequently to brown all sides. Move turkey above low-heat burner. Continue to cook, lid closed, another 15 to 20 min., until juices run clear and internal temperature reaches 165°F (74°C). Remove turkey from grill. Rest it while grilling asparagus over medium-high heat 4 to 6 min., or until tender-crisp and lightly charred.

  4. Remove twine from turkey and slice. Serve with asparagus.