Basil Pesto Turkey with Citrus Sauce


Basil Pesto Turkey with Citrus Sauce

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    Servings and Ingredients

    Serves 8
    2 c. fresh basil
    1 c. extra virgin olive oil
    2 packet(s) Honeysuckle White turkey breast tenderloins
    Citrus Sauce
    ½ c. orange marmalade
    2 (8 oz each) cans mandarin oranges, drained
    2 tbsp. prepared horseradish
    2 tbsp. orange juice
    2 tbsp. dried basil for garnish, optional
    1 orange, cut into 6 wedges for garnish, optional


    1. Blanch basil in boiling water 10 seconds. Place in ice water. Drain.
    2. Place basil and oil in blender. Purée until smooth, reserving 1/3 cup for basting.
    3. Place turkey in a flat glass dish; coat with marinade. Cover with lid or plastic wrap. Refrigerate 20 minutes to 10 hours, discarding used marinade when finished.
    4. While turkey is marinating, combine all citrus sauce ingredients in a saucepan. Heat on back of grill or on the stove.
    5. Grill turkey, turning and basting with marinade until no longer pink in the center or until temperature is 170 degrees.
    6. Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges, if desired.

    Nutrition facts


    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 7.6g
    • Cholesterol: 71mg
    • Sodium: 84mg
    • Total Carbohydrates: 23.4g
    • Protein: 29g

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