Turkey Breast Crusted With Hazelnuts and Lemon

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

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).
10. If crust starts to brown, cover lightly with a piece of foil or parchment paper.
11. Let rest for 5 minutes after removing from oven, slice against grain and serve.

turkey breasts, hazelnuts, lemons, fresh rosemary, olive oil, butter, garlic, salt

Taken from www.food.com/recipe/turkey-breast-crusted-with-hazelnuts-and-lemon-294091 (may not work)