4 portions

500 g of boneless turkey breasts
4 sprigs of rosemary (2 whole sprigs and 2 chopped)
½ cup fresh basil chopped
8 peeled and crushed garlic cloves
80 ml bone broth
lemon slices
pinch of nutmeg
1 tbsp dijon mustard
60 ml olive oil
pinch of sea salt
pepper to taste

Season breasts with salt and pepper to taste and place in a zip bag. In a small bowl mix 4 garlics, 2 tablespoons of olive oil, bone broth, mustard, nutmeg, 2 chopped rosemary sprigs and half of the basil. Stir well and add the content to the bag. Rub well and let stand for about 30 minutes.

Preheat the oven to 350º F. In an oven-safe dish put lemon slices and transfer the breasts. Pour the content of the bag on top. Add 2 whole sprigs of rosemary, rest of basil, remaining 4 garlics and 2 tablespoons of olive oil.

Bake the breast for 25 minutes. Let stand a few minutes before serving.