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Roasted Turkey Breast with Green Onion and Mint Pesto

(5.0)
  • Breast

Mint and green onion pesto add a fresh springtime flare to this simple & delicious citrus infused roasted Ontario turkey breast. No doubt your family & friends will be raving about this dish.

Recipe courtesy of Charmaine Broughton and photography courtesy of Meagan Broughton.

Yield

4 to 6 servings

Print Recipe

Ingredients

Mint & Green Onion Pesto:

  • ½ cup (125 mL) walnuts
  • 2 cloves garlic
  • 2 cups (500 mL) roughly chopped and lightly packed fresh mint leaves
  • 1 cup (250 mL) roughly chopped and lightly packed fresh parsley
  • 1 cup (250 mL) roughly chopped and lightly packed green onions (green and white part)
  • Finely grated zest and juice of one lemon
  • ½ cup (125 mL) grated parmesan cheese
  • ½ tsp (2 mL) each of salt and pepper
  • ½ cup (125 mL) olive oil

Turkey Breast and Marinade:

  • 1 tbsp (15 mL) olive oil
  • Finely grated zest and juice of one lemon
  • Finely grated zest and juice of one lime
  • 2 cloves garlic, minced
  • 1 boneless, skinless Ontario Turkey breast (about 2 lbs/1kg)

Instructions

  • 1Mint & Green Onion Pesto: Place walnuts and garlic in the bowl of a food processor fitted with a metal blade. Pulse until roughly chopped.
  • 2Add mint, parsley, green onions, lemon zest and juice, parmesan cheese, salt and pepper. Pulse until well combined. Scrape down the sides of the bowl (using a rubber spatula) when needed.
  • 3With the motor running, drizzle in oil until well combined.
  • 4Cover and refrigerate until ready to use (for up to 3 days). Stir well before serving.
  • 5Note: If pesto is too thick for your liking, add a splash more olive oil or lemon juice (1 to 2 tbsp (15 to 30 mL)).
  • 6Makes: about 1 ¼ cup (310 mL).
  • 7Turkey Breast: Whisk together oil, lemon and lime zest and juice and minced garlic.
  • 8Place turkey breast in a shallow dish and pour over marinade. Toss to coat thoroughly with marinade. Cover and refrigerate for at least 2 hours (ideally overnight).
  • 9Preheat the oven to 375 F (180 C). Remove turkey from the marinade (discard any remaining marinade) and place on a baking sheet lined with parchment paper.
  • 10Roast in the center of the preheated oven for about 40 minutes or until the internal temperature (insert thermometer in thickest part of the breast) reaches 170 F (77 C).
  • 11Remove from the oven. Let stand for about 10 minutes before carving.
  • 12Slice breast and place on a serving platter. Dollop pesto evenly over sliced turkey.

Chef's Tips

  • Not a fan of fresh mint? Use fresh dill or basil (or mixture of both) instead.
  • stir any remaining pesto with a little mayonnaise and use on leftover turkey sandwiches.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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