1 kg (2 lb) skinless, bonelesss turkey breast
125 ml (1/2 cup) hazelnuts, toasted with skins removed
2 lemons
45 ml (3 tbsp) fresh rosemary, chopped
50 ml (1/4 cup) olive oil
30 ml (2 tbsp) butter, softened
10 ml (2 tsp) garlic, minced
Salt and pepper, to taste
Preheat oven to 180 C (350 F).
Spread hazelnuts on a baking sheet and toast in oven for 5 to 10 minutes. Watch carefully as they burn very quickly. 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. Sort nuts from skins, discard skins and set nuts aside.
Zest and juice 1 lemon. Place zest, juice, hazelnuts and remaining ingredients, except remaining lemon, into a food processor and pulse until mixture resembles coarse breadcrumbs.
Thinly slice second lemon and layer into bottom of a lightly oiled shallow baking dish. Place turkey breast on top of lemon slices. Evenly press nut crust over top of entire breast.
Bake in oven for 1 hour or until a meat thermometer registers 74 C (165 F). If crust starts to brown, cover lightly with a piece of foil or parchment paper.
Let rest for 5 minutes after removing from oven, slice against grain and serve.