2pc Turkey Breasts (800-1000g) – bone-in, skin-on, and pat dry with paper towel

2tbsp Fresh Rosemary – rinsed, leaves stripped, and finely chopped, plus more for garnish

2pc Lemon – zested and sliced in half

Wildflower Honey – room temperature (to taste)

3tbsp Unsalted Butter – melted for brushing, brush to coat

Ground Sweet Smoked Paprika (to taste)

Flaked Sea Salt (to taste)

Fresh Ground Black Pepper (to taste)



1. Position the rack in the center of the oven, preheat convection oven to 350°F (77°C), gas mark 4

2. Place turkey breasts in roasting pan, brush with butter, season with rosemary, paprika, salt and pepper

3. Zest lemon on top of turkey breasts, slice lemon in half, add lemon to the roasting pan

4. Roast uncovered until golden brown and crispy, approximately 50-60 minutes

5. Check internal temperature in the thickest part, not touching the bone with probe thermometer 170°F

6. Remove, cover with tented foil and rest for 15-20 minutes, reserve pan juices for serving

7. Place turkey breast on cutting board, sliced meat across the grain on a slight angle (grain runs lengthways)

8. Serve with fresh squeeze of roasting lemon


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