Meyer lemons are thought to be an orange/lemon hybrid; slightly
sweeter than regular lemons, they have a wonderful perfume.
1turkey breast (about 1.4kg), skin on1 cup (loosely packed) eachbasil, flat-leaf parsley and mint, coarsely chopped2garlic cloves, finely chopped1Meyer lemon, finely grated rind only (see note)60 ml(¼ cup) extra-virgin olive oilMeyer lemon mayonnaise1egg yolk25 mlMeyer lemon juice 2 tspDijon mustard150 mllight olive oil2Meyer lemons, finely grated rind only
Preheat oven to 180C. Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.
Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.
Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes). Remove from oven, cover loosely with foil and rest for 15 minutes.
Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated. Add rind, season to taste and set aside. Serve sliced turkey with mayonnaise to the side.
Note Meyer lemons are available from select
greengrocers. If unavailable, substitute other lemons.