How to make roast turkey breast with preserved lemons and rosemary

Preserved lemons, a Moroccan staple, generally take a month to prepare — this recipe calls for a quick version. Limonene, found only in the lemon peel, may help prevent cancer. Cineole, geraniole and pinene — found in rosemary — are compounds that show promise in blocking tumour growth. This recipe combines the health benefits of these two ingredients and brings it all together in a healthy dinnertime dish.

Preparation time 25 minutes

Cooking time 1 hour 45 minutes plus resting

Serves 8

• 1 lemon
• 50 ml (1/4 c) fresh lemon juice
• 50 g (1/4 c) salt
• 1 stick cinnamon
• 2 ml (1/2 tsp) coriander seeds
• 75 g (1/3 c) chopped parsley
• 15 ml (1 tbsp) fresh rosemary, minced
• 6 cloves garlic, minced
• 1 small whole turkey breast, about 2.25 kg (4 1/2 lb)
• 15 ml (1 tbsp) olive oil
• 1 medium onion, thickly sliced
• 1 carrot, thinly sliced

1. Halve the lemon lengthwise. Then cut each half lengthwise into one centimetre (1/2 in) strips. In a small pot, combine the lemon strips, lemon juice, 250 millilitres (one cup ) of water, the salt, cinnamon stick and coriander; bring to a boil, stirring until the salt dissolves. Cook for 20 minutes, or until very soft.

2. Preheat the oven to 180°C (350°F). Lift half of the lemon strips from the cooking liquid and mince. Set aside the remaining lemon strips in the cooking liquid.

3. Transfer the minced lemon to a small bowl and combine with the parsley, rosemary and garlic. Carefully lift the skin of the turkey breast without removing it. With a small knife, make incisions all over the turkey breast and push the lemon mixture into the incisions. Rub any remaining mixture and the oil over the turkey flesh and replace the skin.

4. Remove the remaining lemon strips from the cooking liquid (discard the liquid and spices). Place the lemon strips, onion and carrot inside the turkey cavity. Place breast-side down on a rack in a roasting pan, and roast for one hour and 15 minutes.

5. Turn the turkey breast-side up and roast for 30 minutes, or until a meat thermometer registers 74°C (165°F); the temperature will rise to 77°C (170°F) as the turkey rests. Let stand for 10 minutes before carving.

Nutritional information per serving: 248 Calories, 3 g Fat, 0.6 g Saturated Fat, 48 g Protein, 5 g Carbohydrate, 1.4 g Fibre, 132 mg Cholesterol, 671 mg Sodium