Turkey Breast Crusted With Hazelnuts and Lemon

1. 1

   Preheat oven to 180 C (350 F).

2. 2

   Spread hazelnuts on a baking sheet and toast in oven for 5 to 10 minutes (watch carefully as they burn very quickly).

3. 3

   When they are lightly toasted, remove from oven and roll hazelnuts between a few sheets of paper towel or in a dry tea towel to remove most of the skins.

4. 4

   Sort nuts from skins, discard skins and set nuts aside.

5. 5

   Zest and juice 1 lemon.

6. 6

   Place zest, juice, hazelnuts and remaining ingredients, except remaining lemon, into a food processor and pulse until mixture resembles coarse breadcrumbs.

7. 7

   Thinly slice second lemon and layer into bottom of a lightly oiled shallow baking dish.

8. 8

   Place turkey breast on top of lemon slices and evenly press nut crust over top of entire breast.

9. 9

   Bake in oven for 1 hour or until a meat thermometer registers 74 C (165 F).

10. 10

    If crust starts to brown, cover lightly with a piece of foil or parchment paper.

11. 11

    Let rest for 5 minutes after removing from oven, slice against grain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.