Ingredients
Serves: 12
1.5kg free range turkey breast
1 tablespoon of fresh organic oregano, finely chopped
1 tablespoon of fresh organic mint, finely chopped
150g roasted almonds
1 teaspoon Celtic sea salt
2 tablespoons extra virgin olive oil
Method
Preparation time: 40 minutes
Cooking time: 90 minutes
Place the turkey breast skin side up in a baking dish.
Lift the skin and season with the sea salt, olive oil, herbs and roasted almonds.
Drizzle olive oil over the top and cover with foil, leaving the edges slightly open to allow steam to escape.
For every 1 kg of turkey weight cook for 60 minutes.
When cooking time has elapsed remove foil and allow turkey to brown evenly. Remove the turkey from the oven and rest 30 minutes before carving. Carve the turkey with an electric knife.
Note
Roasting almonds: place the almonds in a small saucepan and cover them with filtered water. Bring the water to a boil, reduce heat and cook for 10 minutes. Strain the water from the saucepan and allow them to cool. Remove the skin and place the almonds on a non-stick baking tray. Place the tray under the grill. Keep watch, when the almonds become golden brown, turn them over to the other side. Once both sides have roasted, remove them from the oven and allow them to cool before mixing them with the herbs.