Hazelnut Pesto Turkey Breast
|Hazelnuts||1⁄4 Cup (4 tbs)|
|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|
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 170Â°F (77Â°C).
If desired, serve with steamed carrots and zucchini.