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Oven Roasted Sun-Dried Tomato Pesto Pan-Roast

Exceptional flavor is just a glaze away.


  • 1 whole Turkey or Chicken Pan-Roast
  • 5 tbsp. Sun-Dried Tomato Pesto
  • 1 tbsp. Extra-Virgin Olive Oil
  • 3 oz. Sun-Dried Tomatoes in Oil
  • 1 sprig Fresh Basil



  1. Preheat oven to 400'F. Wash hands, put on new gloves and sanitize utensils. Remove pan-roast from wrap and dry with paper towels. Place pan-roast on baking sheet. Lightly score skin diagonally with 1 1/2" wide slits.


  1. Mix sun-dried tomato pesto and olive oil. Spread over pan-roast, covering the top and sides. Cover lightly with foil.
  2. Bake for 8-9 minutes. Remove from the oven and top with sun-dried tomato slices and basil.
  3. Check that the surface temperature of the breast has reached 165'F by measuring the temperature directly underneath the skin.
  4. Move the pan-roast into clean pan and place in cooler immediately.
  5. Prior to slicing, check the temperature, to ensure that it is 39'F or below internally.
  6. Once cool, slice and serve.