Black peppercorns, garlic, fennel seeds, lemon zest, and rosemary are blended into a paste that gives this turkey breast a flavor that falls between a traditional Thanksgiving bird and Italian sweet sausage.
What to buy: Uncooked bone-in turkey breasts may need to be special-ordered from your butcher.
2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoonsolive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoonsfennel seeds, lightly crushed
1 tablespoon whole black peppercorns, lightly crushed
1 medium lemon, zested
Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.
Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.
Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.
Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10 minutes before carving.