In this main-dish recipe, a homemade pesto is mixed with walnuts, parsley, and rosemary to create a rub to slip between the skin and meat of a turkey breast.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
roast:
20 mins at 400°
roast:
1 hr 15 mins at 350°
stand:
10 mins
Servings:
6
Max Servings:
8
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Tomato Pesto Turkey Breast

Ingredients

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Directions

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  • Coat a large shallow roasting pan and rack with cooking spray. Place turkey breast portion, bone side down, on rack in prepared pan.

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  • In a small bowl, mix pesto, parsley, walnuts, rosemary, salt and black pepper.

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  • Starting at breast bone, slip your fingers between skin and meat to loosen skin, leaving skin attached at top. Rub pesto mixture under the skin over breast meat. Insert an oven-going meat thermometer into thickest part of turkey breast, without touching bone.

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  • Roast, uncovered, in a 400 degree F oven for 20 minutes. Reduce oven temperature to 350 degrees F. Roast 1-1/4 to 1-1/2 hours more or until thermometer registers 170 degrees F, juices run clear and turkey is no longer pink. Cover with foil the last 30 to 45 minutes, if necessary, to prevent overbrowning. Let stand, covered with foil, 10 minutes before slicing. Makes 6 to 8 servings.

Nutrition Facts (Tomato Pesto Turkey Breast)

338 calories; total fat 14g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fat 7g; cholesterol 140mg; sodium 316mg; potassium 737mg; carbohydrates 3g; fiber 1g; sugarg; protein 49g; vitamin a 292IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 12mg; vitamin b6 1mg; folate 24mcg; vitamin b12 1mcg; calcium 40mg; iron 3mg.

Dried Tomato Pesto

Ingredients

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Directions

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  • Drain 1/2 of an 8-ounce jar oil-packed dried tomatoes, reserving oil. Add enough olive oil to make 1/4 cup. Place tomatoes, pine nuts, basil, salt and garlic in a blender or food processor. Cover; blend or process until finely chopped, adding a little of the oil mixture if necessary. With machine running, gradually add the oil mixture, processing until almost smooth. Divide into 2 portions. Chill extra portion for up to 2 days, or freeze up to 3 months. Makes two 1/4-cup portions.

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