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Hazelnut & Lemon-Crusted Turkey Breast Recipe

This recipe is proof that simple recipes can still be special. Placing the turkey breast over lemon slices before roasting results in a tasty, tender main course.—Lorraine Caland, Thunder Bay, Ontario

This recipe is:

Diabetic Friendly

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Hazelnut & Lemon-Crusted Turkey Breast Recipe

Prep: 15 min. Bake: 1-1/4 hours + standing

Yield: 6 Servings

15 75 90

Ingredients

1/2 cup hazelnuts, toasted
1/4 cup olive oil
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
3 tablespoons lemon juice
2 tablespoons butter, softened
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 boneless skinless turkey breast half (2 pounds)
1 medium lemon, thinly sliced

Directions

Place the first nine ingredients in a food processor; cover and process until finely chopped. Rub mixture over turkey.
Arrange lemon slices in a foil-lined 13-in. x 9-in. baking pan; top with turkey.
Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 6 servings.

Nutritional Facts 4 ounces cooked turkey equals 346 calories, 19 g fat (2 g saturated fat), 94 mg cholesterol, 174 mg sodium, 5 g carbohydrate, 2 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 fat.

Originally published as Hazelnut & Lemon-Crusted Turkey Breast in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p56