Chef Rachel
2 lbs Honeysuckle white turkey breast
Basil Pesto Marinade:
2 cups fresh basil
1-tablespoon pine nuts
1-tablespoon olive oil
Citrus Sauce:
½ cup orange marmalade
2 cans mandarin oranges, drained
2-tablespoons prepared horseradish
2-tablespoons orange juice
To Taste salt and pepper
To prepare pesto, place basil, pine nuts in a blender, start to blend, while blending slowly add in the olive oil in a steady stream until well combined. Reserve a 1/3-cup of marinade for basting. Place turkey breast in marinade and let marinade a minimum of 4 hours.
To make sauce combine all ingredients and cook until heated through.
Grill turkey breasts while basting with reserved marinade. Cook turkey until no longer pink and it has an internal temperature of 165 degrees Fahrenheit
Once grilled place sauce on top of turkey breast serve with orange wedges and fresh basil leaves.
