Turkey Pesto Foil Packet
Turkey, pesto, and dried tomatoes cooked in foil on a grate. Cheese goes on at the end.
- calories
- 470
- weight
- 9 oz
- cal / oz
- 52
- protein
- 48 g
- serves
- 4, scales
- prep
- 15 min
- cook
- 25 min
- total time
- 40 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Gluten free
- Nut free
- Foil packet
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Boneless skinless turkey breast | 1 whole, about 2 lb | wild or store-bought; keep it cold until it goes on the fire |
|---|---|---|
| Pesto | 1/2 cup | jarred shelf-stable jar; check the label if nuts matter |
| Sun-dried or roasted tomatoes | 1/4 cup | oil-packed or dry, both work |
| Shredded mozzarella | 1/3 cup | a hard low-moisture block grated at camp keeps better |
| Salt and pepper | to taste | |
| Heavy-duty foil | 2 large sheets |
Method
- Lay the breast between two sheets of foil and flatten it with a water bottle or the flat of a hatchet until it is one thickness end to end. Uneven meat is the main reason this comes out dry on one side and raw in the middle.
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Packing
Turkey stays in the cooler on ice, wrapped so it does not leak. Pesto, tomatoes, and cheese ride in the same small bag with the foil.
Variations
- Swap the pesto and mozzarella for fig jam and a hard cheese if you want it sweeter.
- No fire? Same packet cooks on a grill grate over a two-burner stove on medium.
https://realtree.com/timber-2-table-wild-game-recipes/air-fryer-tomato-turkey-pesto