Photo of Grilled turkey saltimbocca by WW

Grilled turkey saltimbocca

Total Time
37 min
20 min
15 min
Saltimbocca, which means “jumps in the mouth” in Italian, refers to the tasty combination of flavors in this Roman specialty. Soaking the wooden skewers in water ensures that they won’t char on the grill.


Cooking spray

5 spray(s)


¾ pound(s), about 32 thin spears, trimmed

Uncooked turkey breast cutlets

1 pound(s), 4 (1/4-lb) cutlets

Soft goat cheese

4 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Fresh sage

12 leaf/leaves


4 oz, 8 (1/2-oz) slices


  1. Off heat, coat grill rack with cooking spray. Preheat grill to medium or prepare medium fire. Soak 4 short wooden skewers in water at least 20 minutes.
  2. Meanwhile, bring 1 inch salted water to boil in large skillet. Add asparagus and cook, covered, until crisp-tender and bright green, about 2 minutes. With tongs, transfer to bowl of ice water and let cool about 2 minutes. Drain asparagus on double layer of paper towels or a kitchen towel and pat dry.
  3. Place turkey cutlets between two pieces of plastic wrap or wax paper. With meat mallet or rolling pin, lightly pound turkey to 1/4-inch thickness. Remove top piece of plastic wrap or wax paper and discard. Sprinkle turkey with salt and pepper. Spread 1 tbsp goat cheese on each cutlet. Place 1/4 of asparagus spears crosswise on each cutlet and roll up beginning with short side. Place 3 sage leaves on each roll and wrap in 2 slices of prosciutto. Secure each roll with skewer and lightly spray with cooking spray.
  4. Place rolls on grill rack and grill, covered, turning occasionally, until turkey is cooked through, about 12 minutes. Remove skewers before eating.
  5. Serving size: 1 turkey roll