Turkey Breast with Olive Lemon Tapenade

Ingredients

• 30 g capers (jar; 2 tbsp)
• 8 anchovy fillets
• 1 Garlic clove
• 10 g parsley (0.5 bunch)
• 400 g green pitted olives
• 1 lemon
• 6 tbsp Olive oil
• 1.2 kg turkey breast fillet
• Salt
• Pepper
• 5 thyme sprigs
• also: kitchen twine

Instructions

1. 1.

   Rinse capers and anchovy fillets under cold water and drain. Pat anchovies dry and chop finely. Peel garlic. Wash parsley, dry spin and roughly chop.

2. 2.

   For the tapenade combine all prepared ingredients with 200 g olives in a blender and pulse until fine. Peel lemon, segment and finely chop flesh while catching juice. Mix lemon with tapenade and 3 tbsp oil.

3. 3.

   Rinse turkey breast under cold water, pat dry and cut a pocket along one side. Finely chop remaining olives, mix with 2 tbsp lemon juice and 2 tbsp oil. Stuff meat, season with salt and pepper. Tie with kitchen twine.

4. 4.

   Heat remaining oil in a roasting pan. Sear meat on all sides for 5 minutes over high heat. Wash thyme, dry pat and add to pan. Pour a little water and bake in preheated oven at 175 °C (fan 150 °C; gas 2–3) for about 60 minutes.