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Hazelnut Pesto Crusted Turkey Breast

Submitted by: Mary on 07/19/2003
2231 views
2.78 avg rating
162 votes
 
 
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Ingredients

4 C Apple or cherry wood chips

1/4 C chopped hazelnuts, toasted

1 Egg yolk

1 C Loosely packed fresh spinach leaves

1 C Loosely packed fresh basil leaves


1 T Olive oil

1 Clove garlic, minced

1/4 C Grated parmesean cheese

3 lb Fresh Turkey breast half with bone.

Cooking oil

Directions

Cover wood chips with water, soak at least 1 hour before grilling.



PESTO:



Place hazelnuts in a blender container or food processor bowl. Cover and blend or process until very finely chopped. Add egg yolk, spinach, basil, the 1 T oil and the garlic. Cover and blend or process until nearly smooth. If necessary stop processor and scrape container sides. Stir in the parmesean cheese.



Remove bone from turkey. To loosen skin, slip fingers under, leaving skin attached at one long edge. Spread pesto over the meat under the skin. Fold the skin over the pesto. Secure with wooden skewers or toothpicks. If bone is removed, tuck thinner portion of breast under thicker portion, tie with string. Insert a meat thermometer into the thickest part of the turkey breast.



Drain wood chips. In a covered grill, arrange medium hot coals around a drip pan. Pour 1 inch of water into drip pan. Sprinkle half of the wood chips onto the coals.



Test for medium heat above the pan. Place turkey breast, pesto stuffed side up on the grill rack over the drip pan, but not over the coals. Brush skin with oil.



Cover and grill until thermometer registers 170 degrees, allowing 1 1/2 hours for breast grilling.



During grilling, add more coals, drained wood chips and water as necessary.



Remove turkey from grill.



Let stand covered for 10 minutes before slicing.

Servings

6

Calories

2

Time to prepare

20 minutes

Difficulty

Average
 

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