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Hazelnut Pesto Turkey Breast

Grill.Master's picture
Ingredients
  Hazelnuts 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Spinach 1 Cup (16 tbs)
  Basil 1 Cup (16 tbs)
  Hazelnut oil/Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)
  Turkey breast 3 Pound
  Cooking oil 2 Teaspoon
Directions

For pesto, in a food processor bowl process hazelnuts till very finely chopped.
Add egg yolk, spinach, basil, hazelnut oil, and garlic.
Process till smooth.
If necessary, stop processor and scrape container sides.
Stir in Parmesan cheese.
Rinse turkey and pat dry.
To loosen turkey skin, slip your fingers under the skin of the turkey breast to loosen it from the meat, leaving skin attached at one long edge.
Spread the pesto over the meat under the skin.
Replace skin over pesto.
Insert a meat thermometer into the center of the thickest portion of turkey breast.
Brush turkey with cooking oil.
Place turkey breast, stuffed side up, in center of the cooking grill.
Grill 1 1/2 to 2 hours or till meat thermometer registers 170°F (77°C).
If desired, serve with steamed carrots and zucchini.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Grilling
Ingredient: 
Poultry
Interest: 
Party

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