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Prep Time
20 mins
Total Time
1 h


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


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

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 recipe):
16 g
Saturated Fat:
2 g
10 g
1 g
2 g
125 mg
48 g
910 mg