More than 1 hour
tablespoons salt, if desired
teaspoons black pepper
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
cups packed fresh mint leaves
cup olive oil
tablespoon balsamic vinegar
tablespoon lemon juice
teaspoon lemon zest
peanuts, chopped and toasted, if desired
In large bowl, mix rub ingredients: paprika, sugar, cayenne, salt and pepper. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
Preheat smoker to 300°F. Smoke until well-done, 165°F. as measured by a meat thermometer, approximately 2 ½ to 3 hours. Slice turkey breast.
Smoker times may vary depending on your equipment. Always test doneness by inserting a meat thermometer into the thickest portion of the meat periodically.
To make mint pesto: Combine mint, olive oil, garlic, balsamic vinegar and lemon juice and zest in food processor and pulse until smooth.
Peel orange and cut into segments. Heat large skillet on medium-high heat. When pan is hot, add a single layer of nuts. Do not add any oil or cooking spray – the nuts have enough oils on their own to cook. Stir frequently until nuts turn golden brown. Remove from pan. To assemble, top turkey with orange segments, a drizzle of mint pesto, and toasted peanuts.