serves 4
INGREDIENTS
- 1/3 cup walnuts, toasted
- 1/4 cup loosely picked fresh thyme leaves
- 2 tablespoons loosely packed fresh lemon-thyme leaves
- 3 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons celtic sea salt
- 1 boneless, skinless turkey breast (1 1/2 pounds)
- kitchen twine
Preheat oven to 425 degrees. Pulse walnuts in a food processor until finely ground. Add thyme, lemon thyme, honey, oil, and salt; process until combined into a paste. Set aside 2 tablespoons of this mixture.
Horizontally halve the turkey and spread half of the herb mixture on each piece. Starting at a short end, roll up the turkey and tie with kitchen twine. Spread reserved herb paste over the top of each roulade; transfer to a shallow cast iron pan.
Roast for about 35 minutes. Let cool 5 to 10 minutes before slicing into 1/4" pieces.
