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1
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes.
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2
(Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
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3
Transfer to a bowl and let stand, covered, until cool enough to handle.
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4
Peel peppers and discard stems and seeds.
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5
Finely chop peppers and pat dry, then season with salt and pepper.
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6
Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice.
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7
Puree zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper.
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8
Transfer to a bowl and chill, covered, while preparing roulades.
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9
Remove skin and tender from turkey breast, reserving tender for another use (discard skin).
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10
Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger).
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11
Holding a sharp knife parallel to work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book.
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12
Place between 2 sheets of plastic wrap and, with flat side of a meat pounder or with a rolling pin, pound turkey to slightly less than 1/4 inch thick (dont worry if you end up with a few small holes).
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13
Butterfly and pound remaining piece.
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14
Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges.
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15
Top peppers with whole basil leaves.
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16
Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (dont roll too tight, or filling will slip out of ends), and tie roulades crosswise with string.
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17
Season roulades with salt and pepper.
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18
If using a charcoal grill, light a full chimney of charcoal, then put on 1 side of bottom rack.
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19
Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes.
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20
If using a gas grill, light both sides.
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21
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill rack directly over fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes.
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22
If using a gas grill, turn off 1 side of grill.
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23
Move roulades away from fire and grill over indirect heat, covered with lid, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 170F, 15 to 20 minutes (smaller piece will be done first).
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24
Transfer to a cutting board and let stand 10 minutes.
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25
Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife.
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26
Serve roulades warm with sauce.
