Roasted turkey breast coated with a mustard mayonnaise and served with fusilli tossed in a herb lemon butter
For the turkey:
1 turkey breast
Seasoned flour for coating the turkey
6 tbsp mayonnaise
1 tbsp Dijon mustard
Chopped fresh parsley
Salt & pepper
2 tbsp oil for frying
Pour flour into a deep bowl and season well with salt and pepper.
Coat the turkey breast really well making sure you rub the seasoned flour right into the meat.
Place the turkey breast inside a plastic bag with some excess flour and seal. Shake vigorously to coat the meat and then place inside the fridge to chill for an hour.
Heat a frying pan and when very hot pour in the oil and lay the turkey breast in the pan and fry for about 3 minutes or until golden brown. Turn and brown the other side. Hold the turkey breast on each side for a few seconds each side to brown the sides as well.
Place the turkey breast onto a baking sheet and bake in a hot oven approx 180-200c for 45 minutes.
Whilst the turkey is cooking prepare the mayonnaise. Mix together the mayonnaise, dijon mustard, chopped fresh parsley and salt and pepper then chill in the fridge until the turkey is cooked.
Remove the turkey from the oven and slice in half but leaving a little hinge so you can flip the top up and spread the mayonnaise inside. Coat the outside of the turkey breast with the remaining mixture and bake in the oven for a further 15-20 minutes.
For the pasta:
250g fusilli pasta (or pasta of your choice)
2 cloves garlic crushed
1tsp chopped fresh basil
1sp dried oregano
Grated zest of one lemon
Bring a pan of salted water to the boil and cook the pasta until al dente.
Mash the butter with the garlic, herbs and lemon zest until smooth.
Drain the pasta and pour back into the saucepan and spoon over the butter mixture and replace the lid to keep all the heat in and vigorously shake the pan to ensure all the pasta gets coated with the butter.
For serving slice the turkey breast in half down the middle revealing the succulent white breast meat and the moist mustard mayonnaise in the middle. Sprinkle the top with a little shopped fresh parsley.
Serve the pasta on the side and be prepared for an amazing meal.
The first thing that struck me when eating this meal was how well the contrasting flavours of the lemon in the pasta and the mustard flavouring of the turkey went together – the pasta gives it such a refreshing taste.
Of course you could do exactly the same with chicken and maybe try your own flavoured mayonnaise or any other topping you desire. The same can be said about the lemon and herb butter as different herbs could be used instead or basil and oregano but as I mentioned before these flavours worked well together.
If you do try the recipe or decide to change anything please let me know your comments.