Ale-brined Roasted-turkey Sandwich With Red-pepper Pesto


For the Turkey:

  • 1 12-ounce bottle beer (preferably IPA or other pale ale)
  • 3 tablespoons coarse-grain dijon mustard
  • Kosher salt and freshly ground pepper
  • 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry

For the Pesto:

  • 3 large red bell peppers
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pine nuts, toasted
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon anchovy paste
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil


Food Network Invites You To Try This Ale-Brined Roasted-Turkey Sandwich With Red-Pepper Pesto Recipe From Food Network Magazine.

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