Roast Turkey Breast With Citrus Pesto And Shallot Gravy

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 5 servings

1 cup flat leaf parsley leaves (a large handful)

6 sprigs thyme, leaves removed

2 tablespoons chives, roughly chopped

1 cup pistachio nuts, toasted

Zest of 1 orange

Zest of 1 lemon

1/2 cup extra virgin olive oil (EVOO), divided

Salt and ground black pepper

1 boneless, skin-on turkey breast (about 5 pounds)

2 pounds baby potatoes, halved

1 1/2 pounds Brussels sprouts, halved

1/2 cup grated Parmigiano Reggiano cheese

4 tablespoons butter

4 shallots, peeled and finely chopped

3 tablespoons flour

2 cups chicken stock

1/2 cup heavy cream

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