• Olive oil for coating
  • 1 package Honeysuckle White┬« Turkey Breast
  • 4 slice mozzarella cheese
  • 1 small bunch fresh basil leaves
  • Salt and freshly ground pepper
  • 1/4 cup salted butter, at room temperature
  • 1 large clove garlic, minced
  • 1/8 teaspoon cayenne pepper


  1. Prepare your gas or charcoal grill for medium-high direct heat grilling. Oil the grill rack.
  2. Butterfly the turkey breasts using a long, thin, sharp knife. Cut each turkey tenderloin horizontally into the thickest part, to within 1/2-inch of the other side (so that it can be opened like a book). Cut in half completely the other way so one split turkey breast is two portions.
  3. Open the tenderloin like a book and place between sheets of plastic wrap. Pound lightly, using a meat mallet, to even out the thickness. Remove the top sheet of wrap.
  4. Place 1 slice of cheese and a few basil leaves on one half of the breast. Sprinkle with salt and pepper and roll the breast or fold in half.
  5. Coat with a little olive oil, and sprinkle both sides with salt and pepper.
  6. In a small bowl, combine the remaining 3 ingredients with a fork and mix well. Form into a log in waxed paper and refrigerate until ready for use.
  7. Grill turkey breasts for 3 to 5 minutes on each side, or until no longer pink in the center.
  8. Top each breast