Turkey Breast Crusted With Hazelnuts and Lemon
This recipe showcases turkey breast beautifully crusted with a savory blend of toasted hazelnuts, fresh lemon zest, aromatic rosemary, and garlic. Roasted until golden and tender, the dish offers a delightful interplay of crunchy texture and bright, herbaceous flavors, making it an elegant yet straightforward meal.
Equipment
- 1 Roasting pan Or a suitable baking dish
- 1 Food Processor For finely chopping hazelnuts, lemon zest, and herbs
- 1 Small Mixing Bowl For preparing the crust mixture
- 1 Meat Thermometer Essential for ensuring proper doneness
- 1 Zester For finely grating lemon peel
Ingredients
Main
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Toast hazelnuts in a dry skillet over medium heat until fragrant, then remove skins. Finely chop or pulse them in a food processor with the lemon zest, chopped fresh rosemary, and minced garlic.
- In a small mixing bowl, combine the processed nut mixture with the softened butter, olive oil, salt, and pepper. Mix thoroughly until a cohesive paste forms.
- Pat the turkey breasts completely dry with paper towels and season lightly with salt and pepper.
- Evenly spread the hazelnut-lemon-rosemary crust mixture over the top surface of each turkey breast, pressing firmly to ensure it adheres well.
- Place the crusted turkey breasts in a roasting pan or baking dish.
- Roast for approximately 35-50 minutes, or until a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165°F (74°C).
- Remove the turkey from the oven, tent loosely with foil, and let it rest for 10-15 minutes before slicing.
- Slice the turkey breast against the grain into thick pieces and serve warm.
Notes
To ensure maximum flavor, toast the hazelnuts until fragrant and rub off as much skin as possible—the skins can impart bitterness. When zesting lemons, be careful to only get the bright yellow peel and avoid the bitter white pith. For even cooking, consider lightly pounding the thicker parts of the turkey breast to a uniform thickness. Do not overcook the turkey; breast meat dries out quickly. Use a reliable meat thermometer to reach an internal temperature of 165°F (74°C). Always allow the cooked turkey to rest, tented with foil, for 10-15 minutes before slicing; this allows the juices to redistribute, resulting in a more tender and succulent product.