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© Meredith Corporation. All rights reserved. Used with permission.
Thaw turkey, if frozen. Preheat oven to 400°F. Coat a large shallow roasting pan and rack with cooking spray. Place turkey breast halves, bone-side down, on rack in prepared pan. Set aside.
Combine pesto, sage, walnuts, salt and pepper in a medium bowl; mix well. Reserve half the pesto mixture to pass with turkey. Cover; chill until serving time.
Starting at the breast bone, slip your fingers between skin and meat to loosen skin, leaving skin attached at top. Rub about two-thirds of the remaining pesto mixture under the skin over the breast meat. Rub remaining pesto mixture over the skin of each breast half. Insert an ovenproof meat thermometer into the thickest part of the turkey breast, without touching bone. Roast, uncovered, for 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/4 to 1 1/2 hours longer or until thermometer registers 170°F, juices run clear and turkey is no longer pink. Cover with foil the last 30 to 45 minutes, if necessary to prevent overbrowning. Let stand, covered with foil, for 10 minutes before slicing.