Finely mince 4 garlic cloves, 3g fennel seeds, 10g lemon zest, 3g chili, 5g rosemary, 100g parsley, and 15g sage into a paste.
Mix the herb paste with 15g salt, 50g chives, and 28g olive oil until well combined.
Butterfly the turkey breast, keeping skin intact; spread herb mixture evenly inside.
Sesli anlatım, porsiyon ayarı ve daha fazlası
