Touchdown Turkey Salad Recipes

Steps:

• Pound the turkey breasts flat using a meat mallet.
• Mix the cream cheese, lemon juice, onion powder, garlic, rosemary, salt and pepper together in a medium bowl.
• 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.
• Preheat a grill to 450 degrees F.
• 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.
• 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.

Steps:

• Bring rice in chicken broth to a boil, reduce heat, cover pan tightly and simmer 15 minutes without peeking. Remove pan from heat and let stand, still covered, 5 minutes. Cool to room temperature or chill. When ready to transport or serve the salad, combine in a medium bowl the cooked rice with turkey strips, apple, celery and walnuts (toast nuts in a small, ungreased skillet over medium heat until nuts are fragrant). Using a fork, toss with salad dressing and scoop salad into lettuce cups.