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.
Serving size: Complete recipe
Calories 2776 Calories from Fat 1375
% Daily Value*
Total Fat 155 g238%
Saturated Fat 36.9 g184.6%
Trans Fat 0 g
Cholesterol 1097.1 mg365.7%
Sodium 1313.7 mg54.7%
Total Carbohydrates 11 g3.7%
Dietary Fiber 4.5 g18.1%
Sugars 2.1 g
Protein 319 g638.8%
Vitamin A 93.6% Vitamin C 28.3%
Calcium 66.4% Iron 113%
*Based on a 2000 Calorie diet