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Fresh Spring S Turkey with Easy Zesty Pesto Glaze

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A light yet satisfying turkey breast recipe featuring a zesty pesto glaze with lemon zest and chili flakes, perfect for springtime meals and casual gatherings.

Ingredients

Scale
  • 3–4 pounds fresh turkey breast, skin on
  • Olive oil (preferably Colavita)
  • Coarse sea salt
  • Freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 cups packed fresh basil leaves
  • 1/2 cup packed fresh parsley
  • 1/4 cup pine nuts, lightly toasted
  • 1/3 cup grated Parmesan cheese (Parmigiano-Reggiano if possible)
  • 1 garlic clove
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red chili flakes (optional)
  • 1/2 cup extra virgin olive oil
  • Salt to taste

Instructions

  1. Remove the turkey breast from the fridge about 30 minutes before cooking to come to room temperature. Pat it dry thoroughly with paper towels to help the skin crisp up. Trim any excess fat or loose skin with a sharp knife.
  2. In a food processor, combine basil, parsley, pine nuts, Parmesan, garlic, lemon zest, lemon juice, and red chili flakes. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth but still has some texture. Season with a pinch of salt and adjust lemon or chili flakes if desired.
  3. Rub the turkey breast all over with olive oil, then season liberally with sea salt, black pepper, and minced garlic. Place it skin-side up on the roasting rack inside the pan.
  4. Brush a generous layer of pesto glaze all over the turkey skin. Save some glaze for basting during roasting.
  5. Preheat oven to 375°F (190°C). Roast the turkey until the internal temperature reaches 160°F (71°C) in the thickest part of the breast, about 60-75 minutes. Baste the turkey with more pesto glaze every 15-20 minutes. About 10 minutes before done, optionally switch to broil for 1-2 minutes for crispier skin, watching closely to avoid burning.
  6. Remove the turkey from the oven and tent loosely with foil. Let it rest for 15 minutes before slicing to keep juices locked in.
  7. Slice the turkey against the grain and spoon any pan juices or extra pesto glaze over the top before serving.

Notes

If pesto is too thick, add a teaspoon or two of warm water to loosen it for easier brushing. Use a meat thermometer to avoid overcooking; aim for 160°F internal temperature. Let turkey rest after roasting to keep it juicy. Broil for last 5-10 minutes for crispier skin but watch closely to prevent burning. Frozen herbs can substitute fresh in a pinch. Nut-free and dairy-free pesto variations are possible.

Nutrition

Keywords: turkey recipe, pesto glaze, spring recipe, easy turkey, roasted turkey, zesty pesto, healthy turkey, gluten-free turkey

Find it online: https://avabake.com/fresh-spring-s-turkey-recipe-with-easy-zesty-pesto-glaze-tutorial/