Grilled Turkey Breast with Sage Pesto and Cherry Sauce

By Casey Flesch
Culinary Setting
Boneless Breast


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


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.

Nutrition Facts

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