For a light but elegant and alternative entree for Thanksgiving dinner, this hazelnut and lemon crusted turkey breast would be ideal.

Hazelnut and Lemon Crusted Turkey Breast

Makes 4 to 6 servings

* 1/2 cup (125 mL) hazelnuts, toasted with skins removed

* 2 lemons

* 3 tbsp (45 mL) fresh rosemary, chopped

* 1/4 cup (50 mL) olive oil

* 2 tbsp (30 mL) butter, softened

* 2 tsp (10 mL) garlic, minced

* Salt and pepper, to taste

* 2 lb (900 g) skinless, bonelesss turkey breast

Preheat oven to 350 F (180 C).

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 bread crumbs.

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 165 F (74 C).

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.

Approximate nutrition per serving: 340 calories, 20 g fat, 39 g protein, 4 g carbohydrates, 1 g fibre

- Turkey Farmers of Ontario