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

1. 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.
2. Place remaining half of marinade in another nonreactive container, add the turkey breast, cover and refrigerate overnight, turning occasionally.
3. Take turkey out of marinade and discard marinade. (Do not use marinade for basting.)
4. 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).
5. Remove turkey breast and let rest 10 minutes before slicing.
6. 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.