• If turkey breast is pre-tied, untie it. Pat dry with paper towels. Finely chop enough rosemary leaves to yield 1 tbsp; reserve remaining rosemary.

  • Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together anchovies, chopped rosemary, garlic, lime zest, salt and pepper. Stir in oil. Spread mixture all over turkey, place in a bowl and cover loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.

  • Heat oven to 400°.

  • Place reserved rosemary sprigs on a small rimmed baking sheet. Roll turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn't unroll as it cooks. Put turkey, skin side up, on top of rosemary.

  • Roast turkey for 25 minutes. Reduce heat to 350° and continue roasting until a thermometer inserted in thickest part of meat registers 160°, another 20 to 30 minutes. Allow meat to rest for 10 minutes before untying and slicing.


Recipes reprinted from DINNER: Changing the Game, Copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.

Nutrition Facts

274 calories; 8 g total fat; 732 mg sodium. 2 g carbohydrates; 42 g protein;