- 1 (4 pound) bone-in turkey breast
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- STUFFING:
- 1 1/2 cups boiling water
- 1 cup uncooked couscous
- 1 medium carrot, shredded
- 1/2 cup raisins
- 1/3 cup chicken broth
- 1/4 cup slivered almonds, toasted
- 2 tablespoons minced fresh parsley
- Carefully loosen turkey skin, leaving it attached at the back. Combine the oil, lemon juice, garlic, lemon peel, salt and pepper; spread under turkey skin. Place turkey to one side in a shallow roasting pan coated with nonstick cooking spray.
- For stuffing, in a bowl, pour boiling water over couscous. Cover and let stand for 5 minutes or until water is absorbed. Add the remaining ingredients; toss to combine. Spoon stuffing into other side of pan, shaping into a 8-in. x 5-in. x 2-in. mound. Cover pan and bake at 325 degrees F for 45 minutes.
- Uncover turkey; leave stuffing covered. Bake 40-50 minutes longer or until a meat thermometer reads 170 degrees F. Cover turkey with foil and let stand for 15 minutes before slicing. Serve with stuffing.