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
roast:
1 hr 15 mins
stand:
10 mins
total:
2 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

338 calories; fat 14g; cholesterol 140mg; saturated fat 2g; carbohydrates 3g; mono fat 7g; poly fat 4g; insoluble fiber 1g; protein 49g; vitamin a 291.5IU; vitamin c 12.4mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 11.8mg; vitamin b6 1.1mg; folate 24.2mcg; vitamin b12 0.9mcg; sodium 316mg; potassium 737mg; calcium 40.4mg; iron 3.1mg.
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