Turkey Place the breast skin-side down on a work surface and season with salt and pepper. Spoon the filling in the centre of the breast and roll up the meat. Secure the roll with string at 2 cm intervals and season all round with salt and pepper.
Place a drip tray in the middle of a kettle braai. Arrange burnt-out coals on both sides of it. Position the grill rack directly over the drip tray and place the turkey roll on top. Cover the braai, ensuring the air vent is fully open. Roast for 45-60 minutes or until golden brown and done.
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