Roast Turkey breast with lemon

1 tbsp. olive oil

1 PCs onion (finely chopped)

3 garlic (crushed) - clove

100 g couscous

2 kg Turkey (breast)

50 g butter

1 PCs lemon (thinly sliced)

thyme - a handful

1 tsp. paprika

1 zest (grated) - lemon

parsley (chopped) - a handful

1 PCs egg (beaten)

Heat the butter in a saucepan, saut the onion and half the garlic for 5-6 minutes, until soft. Sprinkle the couscous, pour boiling water to water over the couscous to 5 mm, cover and leave for 10 min .

Meanwhile, loosen the skin on the Turkey, putting his hand between the meat and skin (do not remove the skin completely, it should stay). Mash with a fork oil with the remaining garlic, RUB the mixture under the skin. Arrange on top of slices of lemon and thyme.

Loosen the couscous with a fork, so that the seeds are broken up. Add the paprika, zest, chopped herbs and egg, stir. Season with salt and black pepper. Stuff the mixture over the Turkey. Weigh the Turkey breast and calculate the cooking time of 18 minutes per 450 grams.

Put the Turkey into the pan and bake right time, pouring juices. Ready Turkey close foil and leave for 10-15 minutes before cutting.