Turkey Breast Crusted With Hazelnuts and Lemon

As light but elegant entree, this hazelnut and lemon crusted turkey breast would be ideal. I got it from Turkey Farmers of Ontario.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  lbs  skinless boneless turkey breasts
• 1⁄2 cup hazelnuts, toasted with skins removed
• 2  lemons
• 3  tablespoons fresh rosemary, chopped
• 1⁄4 cup olive oil
• 2  tablespoons butter, softened
• 2  teaspoons garlic, minced
•  salt and pepper, to taste

Directions

1. Preheat oven to 180 C (350 F).
2. Spread hazelnuts on a baking sheet and toast in oven for 5 to 10 minutes (watch carefully as they burn very quickly).
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. Sort nuts from skins, discard skins and set nuts aside.
5. Zest and juice 1 lemon.
6. Place zest, juice, hazelnuts and remaining ingredients, except remaining lemon, into a food processor and pulse until mixture resembles coarse breadcrumbs.
7. Thinly slice second lemon and layer into bottom of a lightly oiled shallow baking dish.
8. Place turkey breast on top of lemon slices and evenly press nut crust over top of entire breast.
9. Bake in oven for 1 hour or until a meat thermometer registers 74 C (165 F). If crust starts to brown, cover lightly with a piece of foil or parchment paper.
10. Let rest for 5 minutes after removing from oven, slice against grain and serve.