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Hazelnut & Lemon-Crusted Turkey Breast

 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 ServingsPrep: 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.

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Hazelnut & Lemon-Crusted Turkey Breast (continued)

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.