Lemon turkey breast is larded with fat, filled with a green olive tapenade, and grilled. Serve the turkey breast in summer, autumn, or for Thanksgiving.
Andrew Schloss is a food writer, cookbook author, and food industry professional. David Joachim is a former food editor and has worked on more than 35 cookbooks. Together, the duo has co-authored titles including The Science of Good Food and the IACP award-winning The Food Substitutions Bible.