Print Options
Back to
Hazelnut & Lemon-Crusted Turkey Breast >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Hazelnut & Lemon-Crusted Turkey Breast
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
6 Servings
Prep: 15 min. Bake: 1-1/4 hours + standing
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.
© Taste of Home 2013
2 of 2
Hazelnut & Lemon-Crusted Turkey Breast
(continued)
Nutrition 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.
© Taste of Home 2013