© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c fresh basil leaves, loosely packed
1/3 c pine nuts
2 Cloves garlic, peeled
1/2 c Parmesan cheese, freshly grated
1/2 c extra-virgin olive oil
To Taste salt and freshly ground black pepper
2 5-1/2 oz TURKEY MIGNONS or TENDERLOINS
2 Strips TURKEY BACON
2 3/4 -oz Slices Provolone cheese
1/2 lb linguine, cooked, drained and held for service
In a food processor, process basil leaves, pine nuts, garlic and Parmesan to a rough paste.
With the machine running, slowly pour in olive oil through the feed tube. Add extra oil if paste seems too dry. Season with salt and pepper.
Wrap each turkey mignon with a bacon strip. Grill over medium direct heat until the internal temperature reaches 170 degrees F.
Top each turkey with 1-ounce pesto sauce. Place cheese on top and broil just until the cheese melts.
Toss linguine with additional pesto sauce and serve as an accompaniment.
Total Calories 1350
Calories from Fat 810
Total Fat 90 g
% Daily Total Fat 138
Saturated Fat 17 g
% Daily Saturated Fat 85
Cholesterol 150 g
% Daily Cholesterol 50
Sodium 1090 mg
% Daily Sodium 45
Total Carbohydrates 68 g
% Daily Total Carbohydrates 23
Dietary Fiber 6 g
% Daily Dietary Fiber 24
Sugars 3 g
Protein 69 g
% Daily Protein 50
% Daily Vitamin C 15
% Daily Calcium 45
% Daily Iron 45