Ingredients

• 4 small turkey breasts
• 2 cups cream cheese
• 2 tablespoons lemon juice
• 2 tablespoons onion powder
• 4 cloves garlic, crushed
• 2 tablespoons chopped rosemary leaves
• 2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 1 pound sliced bacon

Instructions

1. Pound the turkey breasts flat using a meat mallet.
2. Mix the cream cheese, lemon juice, onion powder, garlic, rosemary, salt and pepper together in a medium bowl.
3. Spread the cream cheese mixture equally on the inside of each turkey breast, roll up, wrap them with bacon slices and tie with butcher's twine.
4. Preheat a grill to 450 degrees F.
5. Cook on indirect grill heat for 20 minutes. Cook on direct heat, turning frequently, until the internal temperature of the turkey registers 165 degrees F on an instant-read thermometer, about 25 minutes.
6. Remove the turkey roulades from the grill to a cutting board and let cool for 10 minutes. Remove the twine, and slice into 1-inch rounds. Secure with toothpicks, arrange them on a serving platter and serve.