|
|
Turkey breast, marinated
in a garlic and basil flavored marinade, is grilled and served
with pesto.
Pesto
Marinated Turkey Breast
- Marinade:
1 cup dry white wine
- 1/4 cup olive or canola oil
15 cloves garlic
3 cups fresh basil leaves
1 to 2 teaspoons freshly ground black pepper
1 Honeysuckle White® Fresh Bone-In Turkey Breast (about 7
pounds)
- 1/2 cup freshly grated Parmesan cheese
- For the Marinade: Mix
together the wine, oil, garlic, basil and pepper in a food processor
or blender. Place half the marinade in a nonreactive container
(such as glass or a heavy duty plastic storage bag), cover and
store in refrigerator until ready to use.
- Place remaining half of
marinade in another nonreactive container, add the turkey breast,
cover and refrigerate overnight, turning occasionally.
- Take turkey out of marinade
and discard marinade. (Do not use marinade for basting.)
- Preheat oven to 450°F
(230°C). Bake for 15 minutes and then reduce temperature
to 325°F (160°C) and bake, following timing chart on
package, or until done when tested with a meat thermometer. (170°F
/ 80°C internal temperature).
- Remove turkey breast and
let rest 10 minutes before slicing.
- Mix the 1/2 cup Parmesan
cheese with reserved marinade and serve with sliced turkey.
Makes 6 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
loading
|
|
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
