Grilled Turkey Rolls

Turkey Rolls

We love sage. If it’s not your favorite you could use basil or spinach leaves and substitute any firm cheese.
This is reminiscent of an Italian Saltimbocca.


  • 4 thin turkey cutlets, 12oz (360gr) total weight
  • 4 thin slices Prosciutto
  • 1oz Gruyere cheese, sliced thinly
  • 16 fresh sage leaves
  • kitchen string
  • 2 tbs sherry vinegar
  • 1 1/2 tbs olive oil


  • Lay the turkey cutlets flat.
  • Top with 1 slice of Prosciutto, 1/4 of the cheese, and 4 sage leaves.
  • Starting from the short end, roll up.
  • Tie each roll with string.
  • Whisk the oil and vinegar together.
  • Place the rolls in an oiled grill basket.
  • Brush all over with oil / vinegar.
  • Cook over direct heat for 6 – 8 minutes per side.
  • When done, snip and remove string, slice into thirds and serve.


My cutlets were roughly 8″ by 5″ by 1/8″, (20cm by 12cm by 1/3cm). You could use thinly sliced veal, chicken, or pork.
You could do these directly on grill. The basket just makes it easier.


Keywords: turkey rolls, sage, prosciutto

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