1	4-pound (1,920 g) boneless turkey breast with skin

1/2	cup (15 g) chopped fresh flat-leaf parsley

2	tablespoons (30 ml) chopped fresh rosemary

2	garlic cloves, minced

1	tablespoon (15 ml) grated lemon zest

salt (optional) and freshly ground pepper

refrigerated butter-flavored cooking spray

1	teaspoon (5 ml) olive oil

1	cup (240 ml) dry white wine OR 1/2 cup (120 ml) fat-free low-sodium canned chicken broth and 1/2 cup (120 ml) water

3	tablespoons (45 ml) fresh lemon juice

sprigs of fresh rosemary for garnish

lemon slices for garnish

1. Preheat oven to 375°F (190°C, Gas Mark 5).
2. If you butcher has not already done so, open the turkey breast and flatten it to look like a large veal cutlet. In a small bowl combine parsley, rosemary, garlic, and lemon zest. Rub the herb mixture on the inner side of the turkey and season with salt (if using) and pepper. Roll up the turkey breast and tie securely with string.
3. Spray a large heavy casserole with cooking spray and place over medium-high heat. Add the olive oil and when hot, brown the turkey breast on all sides until golden, about 6 to 7 minutes per side. Add the wine and cook, stirring, until wine is reduced to about 1/4 cup (60 ml). Add the lemon juice.
4. Cover the casserole with aluminum foil and place the casserole in the oven and bake for 1 hour, basting twice with pan juices. Remove foil and continue to roast for another 40 to 50 minutes, basting occasionally, until an instant-reading meat thermometer reaches 170°F (77°C). Remove from oven and transfer turkey to a carving board or plate to rest for 10 minutes. 5. To serve, cut the string and remove the skin from the turkey breast. Slice thinly and arrange on a heated serving platter. Garnish with rosemary sprigs and lemon slices.