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Lemon and Rosemary Roast Turkey Breast

Sarah Coates
  • minutes
  • Serves 6

INGREDIENTS

1 2/3 kg

Turkey breast, skin on

1

Lemon, Zest of

3 tbsp

Rosemary, fresh

1 tbsp

Black pepper, cracked

2 tbsp

Sea salt flakes

2 tbsp

Olive oil