2 lbs (910 g) turkey breast, skinless and boneless
1/2 cup (125 mL) hazelnuts, toasted, with skins removed*
3 Tbsp (45 mL) fresh rosemary, chopped
1/4 cup (60 mL) olive oil
2 Tbsp (30 mL) butter, softened
2 tsp (10 mL) garlic, minced
to taste salt and pepper
Pre-heat oven to 350ºF (180ºC).
Spread hazelnuts onto a baking sheet and toast in the oven for 5-10 minutes. Watch carefully as they burn very quickly. When they are lightly toasted, remove from the oven and *roll hazelnuts between a few sheets of paper towel or a dry tea towel to remove most of the skins. Sort nuts from skins, discard skins, and set nuts aside.
Zest and juice one lemon. Place zest, juice, hazelnuts and remaining ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs.
Thinly slice the second lemon and layer into the bottom of a lightly oiled shallow baking dish. Place turkey breast on top of lemon slices. Evenly press nut crust over the top of the entire breast. Bake in the oven for 1 hour or until a meat thermometer registers 165ºF (74ºC). If crust starts to get too brown, cover lightly with a piece of foil or parchment paper.
Let rest 5 minutes after removing from oven, slice against the grain and serve.
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