Tomato Pesto Turkey Breast

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

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.