Meyer lemons are thought to be an orange/lemon hybrid; slightly sweeter than regular lemons, they have a wonderful perfume.
- 1 turkey breast (about 1.4kg), skin on
- 1 cup each basil, flat-leaf parsley and mint, coarsely chopped (loosely packed)
- 2 garlic cloves, finely chopped
- 1 Meyer lemon, finely grated rind only (see note)
- 60 ml (¼ cup) extra-virgin olive oil
Meyer lemon mayonnaise
- 1 egg yolk
- 25 ml Meyer lemon juice
- 2 tsp Dijon mustard
- 150 ml light olive oil
- 2 Meyer lemons, finely grated rind only
- 1Preheat 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.
- 2Combine 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.
- 3Place 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.
- 4Meanwhile, 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.
Drink Suggestion: Bottle-aged semillon or marsanne. Drink suggestion by Max Allen