© 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
2 oranges
1/4 c garlic, chopped
1 tsp salt
1 tsp pepper
1 c olive oil
8 oz fresh sage
2 tbsp butter
2 tbsp shallots, chopped
1/2 c dried cherries
1/2 c dry white wine
1 tsp ground cumin
To Taste salt and pepper
2 c heavy cream
2 c TURKEY STOCK
1 6-lb TURKEY BREAST, skin removed
Zest and juice the oranges. Combine orange zest, orange juice, garlic, salt, pepper, olive oil and sage in a food processor bowl. Blend until it is a smooth consistency. Reserve.
Melt butter in a saute pan over medium heat. Add shallots and cherries; saute 1 to 2 minutes until shallots are soft.
Add wine, cumin, salt and pepper. Cook 1 minute. Add cream and stock. Lower heat and cook until slightly thickened. Reserve.
Slice turkey breast into 16 6-ounce pieces, slicing no more than 1 inch thick. Grill over medium heat until almost done. Baste generously with pesto and continue to grill until internal temperature has reached 165 degrees F.
For service: pour sauce over each portion of turkey breast. Serve with roasted Yukon gold potatoes.
Total Calories 480
Calories from Fat 260
Total Fat 29 g
% Daily Total Fat 45
Saturated Fat 10 g
% Daily Saturated Fat 50
Cholesterol 155 g
% Daily Cholesterol 52
Sodium 480 mg
% Daily Sodium 20
Total Carbohydrates 10 g
% Daily Total Carbohydrates 3
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 3 g
Protein 42 g
% Daily Protein 15
% Daily Vitamin C 15
% Daily Calcium 15
% Daily Iron 15