5 oz. (150g) butter, softened
zest of 2 lemons
2 tablespoons thyme leaves
2 cloves garlic, crushed
1 42 oz. (1.2 kg) rolled turkey breast *
2 tablespoons olive oil
juice of 2 lemons
salt and ground black pepper
2 oranges
2 grapefruits

For the praline:

1 cup sugar
3.5oz (100g) pistachios, roughly chopped

Prepare the turkey:

Preheat the oven to 400°F (200°C). Combine the butter, lemon zest, thyme and garlic in a bowl.

Place the turkey breast inside a large roasting pan. Spread the turkey all over and on both sides with the lemon and thyme butter and secure with kitchen string, if not already done. Pour the lemon juice and olive oil over the turkey, season with salt and pepper and bake covered with foil for 15 minutes.

Remove the foil and roast, basting with the pan juices every 10 minutes for an additional 20-25 minutes or until the skin is golden and the juices run clear when tested with a skewer. Reserve the pan juices and allow the turkey to rest for 5-10 minutes before carving.

Prepare the orange and grapefruit segments: Segment the oranges and the grapefruit over the same bowl, ensuring that you capture all of the juices.

Make the praline:

Melt the sugar in a saucepan over a low heat, do not stir and stay close by to make sure it does not burn. Remove from the heat once the sugar starts to turn golden brown. Layout a sheet of tinfoil on a baking sheet and lightly coat with oil. Sprinkle the pistachios over the foil and drizzle the warm syrup over. Allow to cool and harden. Once set, remove the praline from the foil and break into shards.

Serve the carved turkey warm, with orange and grapefruit segments and pistachio praline. Drizzle with a little of the remaining pan juices and some of the orange and grapefruit juice if desired.

Notes: Try to make your praline as thin as possible so that it will melt easily when served alongside the warm turkey. To save time, buy a turkey breast that has already been secured with kitchen string.

Submitted by: Nicholette von Reiche