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<\/a>1 boneless turkey breast (2 1\/2 pounds)<\/p>\n1 bunch of fresh rosemary, about 8 large sprigs<\/p>\n
8 to 12 oil-packed anchovies<\/p>\n
2 large garlic cloves, finely chopped<\/p>\n
Finely grated zest of 1 lime<\/p>\n
1 tsp. kosher salt<\/p>\n
1 tsp. freshly ground black pepper<\/p>\n
2 T. EVOO<\/p>\n
If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining rosemary. Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together the anchovies, chopped rosemary, garlic, lime zest, salt, and pepper. Stir in the oil. Spread this mixture all over the turkey, place the turkey in a bowl, and cover it loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours. Heat the oven to 4OO\u00c2\u00b0F. Place the reserved rosemary sprigs on a small rimmed baking sheet. Roll the turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn\u00e2\u20ac\u2122t unroll as it cooks. Put the turkey, skin-side up, on top of the rosemary. Roast the turkey for 25 minutes. Then reduce the heat to 35O\u00c2\u00b0F and continue roasting until a thermometer inserted in the thickest part of the meat registers 145\u00c2\u00b0F, another 20 to 30 minutes. Allow the meat to rest for 10 minutes before untying and slicing. Serve with aioli & tapenade, if desired.<\/p>\n
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Roasted Turkey Breast with Rosemary and Anchovies 1 boneless turkey breast (2 1\/2 pounds) 1 bunch of fresh rosemary, about 8 large sprigs 8 to 12 oil-packed anchovies 2 large garlic cloves, finely chopped Finely grated zest of 1 lime 1 tsp. kosher salt 1 tsp. freshly ground black pepper 2 T. EVOO If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining…<\/p>\n