Grilled BBQ Rolled Turkey Roast | Smoky & Tender Glazed

Rinse the turkey breast under cold water and pat dry with paper towels. Using a sharp knife, slice horizontally so that it can be unfolded like a book (butterfly cut). Lightly pound flat so the meat has an even thickness.

Finely chop the fresh garlic, pluck the rosemary needles and chop them finely. Evenly sprinkle the inside of the meat with salt, freshly ground black pepper, smoked paprika, as well as the chopped garlic and rosemary. Drizzle with half of the olive oil.

Roll up the turkey breast tightly from the long side into a roast. Tie firmly with heat-resistant kitchen twine at even intervals of approx. 2 to 3 cm so the filling stays in place. Brush the outside with the remaining olive oil and lightly season with salt.