2sprigs of fresh rosemary or half tsp dried rosemary
4tbsprapeseed oil/olive oil/sunflower oil
10gfresh root ginger
freshly ground black pepper
1lemonwashed and thinly sliced
Make a garlic paste,chop the herbs and mix together in a bowl with the oil.
Rub the turkey breasts with the herb and garlic mixture. Lay out flat on a baking tray, skin-side up, grate over half the ginger.
Leave to marinate for as long as you can (maximum overnight) in the fridge.
Preheat your oven to 200°C/400°F/gas 6.
Season the turkey with black pepper after marinating and place it in the preheated oven for 20 minutes.
Remove from the heat and lay the lemon slices over the chicken.
Grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils and cook for another 20 minutes or until nice and golden and cooked through, the juices should run clear.
Looking for inspiration? Try one of our favourites.