© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 lbs ripe olives, whole, pitted and drained
6 oz shallots, peeled and qtered
1 c olive oil
1/2 c capers, well drained
1 oz garlic cloves
1 oz red wine vinegar
1-3/4 tsp dried thyme leaves
1-3/4 tsp dried oregano leaves
1-1/2 tsp dried summer savory leaves
1-1/2 tsp rosemary leaves
1-1/2 tsp fennel seeds
24 4 to 6-oz TURKEY CUTLETS
In a food processor, fitted with the steel blade, combine olives, shallots, olive oil, capers, garlic, vinegar, thyme, oregano, summer savory, rosemary and fennel seed. Process until all ingredients are finely chopped and mixture resembles a coarse paste.
Grill turkey breast cutlets, over medium heat, using the direct grill method, about 4-inches from the heat source. Cook until the temperature reaches 170 degrees F.
Place #20 scoop of Olive Pesto over each cutlet.
Total Calories 330
Calories from Fat 160
Total Fat 18 g
% Daily Total Fat 28
Saturated Fat 2 g
% Daily Saturated Fat 13
Cholesterol 95 g
% Daily Cholesterol 32
Sodium 800 mg
% Daily Sodium 33
Total Carbohydrates 7 g
% Daily Total Carbohydrates 2
Dietary Fiber 3 g
% Daily Dietary Fiber 12
Sugars 0 g
Protein 35 g
% Daily Protein 8
% Daily Vitamin C 4
% Daily Calcium 10
% Daily Iron 25