Walnut and Plum BBQ Turkey Breast Roll | Smoky Autumn Grill

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then let them cool and roughly chop them. Finely chop the fresh thyme leaves.

Rinse the turkey breast, pat it dry, butterfly it open with a sharp knife (or slice it into a large, thin sheet), and pound it under cling film into an even rectangle, about 1-1.5 cm thick.

Lightly brush the flattened turkey breast on both sides with olive oil, then season evenly with salt, freshly ground black pepper, garlic granules, and smoked paprika.