"This tender, juicy, oven roasted turkey breast is wrapped up in a crispy, crunchy, hazelnut crust. With the essence of orange, sage, garlic, and parsley, it’s got all the flavors of a classic Thanksgiving turkey and stuffing, but it comes together in a fraction of the time!"
1.. Preheat oven to 325 degrees and prep a roasting pan fitted with a rack. I used a cookie sheet with a cooling rack, as my roasting pan is only good to 400 degrees.
1. Trim garlic and remove woody stems from herbs. In a food processor combine the hazelnuts, garlic, sage, and parsley. Pulse to chop until hazelnuts are the same texture as the panko bread crumbs.
2. In a small bowl combine the hazelnut, garlic, sage and parsley, with the panko, orange zest, and salt. Mix to combine, then stir in the olive oil. Pour onto a shallow plate and set aside.
2.. Dredge the turkey in the flour, ensuring it is completely covered. Dip it in the egg wash. Roll it in the hazelnut crust, pressing the mixture to adhere.
4. Roast until the internal temperature reaches 150 degrees - about 45 minutes to an hour. Increase the oven temperature to 400 degrees and continue to roast to an internal temperature of 165 degrees - about 7 - 12 minutes. Check after 5 minutes to ensure the hazelnuts on top aren't burning. If they are lay a piece of foil on top of the turkey to shield the direct heat while allowing the rest of the hazelnuts to roast.